Raspberry souffle

6 servings

Ingredients

Quantity Ingredient
1⅓ cup Raspberries, fresh or frozen
5 tablespoons Sugar plus extra for souffle dish(es)
1½ teaspoon Orange zest
2 tablespoons Cornstarch
2½ tablespoon Lemon juice, fresh
2 tablespoons Chambord or framboise
5 larges Egg whites, at room temperature
¼ teaspoon Cream of tartar salt, pinch confectioner's sugar

Directions

DIRECTIONS

------------------------------------------------------------ In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar

and grated orange zest. Bring to a boil over medium heat, stirring and

mashing the raspberries. Dissolve cornstarch in lemon juice and add to

raspberry mixture. Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in chambord or framboise and the remaining ⅓ cup raspberries. Cool to room temperature. ( The recipe can be prepared ahead to this point.

Cover and refrigerate for up to 2 days. Bring to room temperature before proceeding. )

Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly coat the inside(s) of a 1½-quart souffle dish

or six 1 ½-cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and shake out excess.

In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft

peaks form. Gradually add remaining 3 tablespoons sugar and beat until

stiff ( but not dry ) peaks form.

Stir raspberry mixture well. Whisk about one-quarter of the beaten

egg whites into the raspberry mixture to lighten it. Using a rubber spatula, fold the raspberry mixture back into the remaining whites.

Turn into prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a roasting pan. Fill pan with hot water to come one-third

of the way up side of the dish(es). Bake until puffed and top is firm

to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle. Dust with confectioner's sugar and serve

immediately. Serve 6.

Source: Ahn Dao

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