Raspberry Souffle
From jo_jo_ba 15 years ago
- 10 minutes to make
- Serves 6
The perfect light Summer dessert, from Eating Out Loud (http://www.eatingoutloud.com/ 2009/05/raspberry-souffle- recipe.html). All I added was a touch of lemon zest.
Ingredients
- 4 egg whites shopping list
- 1/4 cup sugar shopping list
- 1/2 cup pureed, strained raspberries (about 6 oz whole fresh berries) shopping list
- 1/4 tsp finely grated lemon zest shopping list
How to make it
- Preheat oven to 400F and move the rack to the bottom tier of the oven. Lightly grease the insides of six 1/2 cup ramekins and place them on a cookie sheet.
- In a mixer, beat egg whites until they begin to thicken.
- Slowly add sugar, then beat until egg whites form stiff peaks and are glossy.
- Mix berry puree with the lemon zest until well combined.
- Add 1/3 of the egg whites to the puree, and slowly fold in.
- Continue adding the remaining egg whites, folding in until no white streaks remain.
- Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
- Bake for 8-10 minutes.
- Serve immediately.
People Who Like This Dish 1
- wynnebaer Dunnellon, Florida
- quaziefly ALL POINTS
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
wynnebaer
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "