Raspberry Soufflés
Recipe type: Dessert
Cuisine: French
  • Raspberry Puree:
  • 12 ounces frozen raspberries, thawed
  • Soufflés:
  • 4 egg yolks
  • 2½ ounces granulated sugar
  • 1.5 tablespoons cornstarch
  • 4 ounces raspberry puree (see above)
  • juice of one lemon
  • 4 egg whites, room temperature
  • pinch of cream of tartar
  • pinch of salt
  • 1 ounce granulated sugar
  • powdered sugar, for dusting
  • fresh raspberries, for garnish
  2. Preheat oven to 400 degrees Fahrenheit. Grease four soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar--shaking to remove any excess sugar (this step will help the soufflé rise and brown evenly). Place the ramekins on a small baking sheet and set aside.
  3. Prepare puree: Puree the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
  4. In a bowl, whisk together the egg yolks, the 2.5 oz of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
  5. In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the 1 oz granulated sugar. Continue to beat the egg whites until they reach soft peaks.
  6. Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites.
  7. Pour the mixture carefully into the center of the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
  8. Carefully place in the oven and bake at 400 degrees for 15 min (ovens vary though...so try one by itself first), or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.
Recipe by Thyme at http://thymefoodblog.com/2016/02/4751.html