Raspberry Souffle: The SUPREME Valentine's Day Dessert |
Whip egg whites until stiff peaks form and they are glossy. |
Puree raspberries in a food processor or blender and then strain through a sieve to remove seeds. |
Fold egg whites into puree until no white streaks remain. |
Fill ramekins to the rim and level off. Place on baking sheet and bake 8-10 minutes. |
Serve with sweetened whipped cream and fresh raspberries. Enjoy with someone you love! |
Raspberry Souffles
6 ounces fresh raspberries
1/4 cup plus 2 teaspoons granulated sugar
4 egg whites
powdered sugar for dusting
Preheat oven to 400 degrees F. Puree raspberries in a blender or food processor. Strain through a fine mesh sieve to remove seeds. You should have approximately 2 cups of bright red puree when finished. Add 2 teaspoons sugar to the puree and set aside. With an electric mixer, beat the egg whites until they begin to thicken. Slowly add the 1/4 cup sugar and mix until stiff peaks are formed and the egg whites are glossy. Slowly and carefully begin folding egg whites into the puree, about 1/3 at a time. Continue folding until no white streaks remain. Be careful not to deflate mixture. Spoon batter into ramekins filling to the top. Level off with a spatula. Place on baking sheet and bake approximately 8-10 minute or until souffle rises 1/2-inch above rim of spatula. Dust with powdered sugar and serve immediately.
Prep Time: Approximately 20 minutes Cook Time: Approximately 10 minutes
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