Raspberry Souffle Recipe


Raspberry Souffle Recipe

This recipe is originally from La Cuccina Italiana Magazine (July, 2010). It reminds me of my childhood - the age of the souffle - thanks to Julia. My mom made chocolate and lemon souffle periodically -- and also cheese souffle. This one is a sweet Raspberry version - although you can easily substitute blueberries. Can't wait for the age of souffles to come back...

Unsalted butter for ramekins
1/2 cup plus 2-1/2 tablespoons super fine sugar - plus more for coating ramekins
1/4 cup water
2 cups fresh raspberries
4 large egg whites
pinch of fine sea salt
1 tablespoon cherry liqueur
powdered sugar for topping
1. Butter ramekins well, and coat with super fine sugar. Put ramekins on baking sheet.

2. Bring 1/2 cup water to a simmer in a small sauce pan, and stir in sugar until dissolved. Simmer five minutes. Set sauce pan into a bowl of iced water to chill. Cool syrup stirring every 10 minutes.

3. In a bowl or food processor, puree 1-1/2 cups raspberries until smooth. Transfer puree to a mixing bowl. Add syrup and whick to combine. Return mixture to sauce pan and bring mixture to a boil and cook for 1 minute. Return mixture to mixing bowl, cover and chill in fridge until cold - about 2 hours.

4. Heat oven to 375-degrees with the rack in the middle of the oven.

5. In a mixer with whisk attachment, beat egg whites and salt on medium speed until white and frothy. With machine running, slowly add remaining 2-1/2 tablespoons of fine sugar. Then increase speed to medium-high and beat until stiff peaks form.

6. Fold in 2 tablespoons of chilled berry mixture to lighten, then fold in remaining berry mixture gently but completely. In a small bowl, toss remaining whole raspberries in liqueur. Then divide berries among the ramekins. Divide souffle mixture among ramekins, and bake until puffed and golden - about 12 minutes. Dust with powdered sugar and serve immediately.

serves 6