Raspberry Souffle Recipe
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Jo_jo_ba / All my dishes 6 months, 1 week ago
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.
Prep:40m Cook:10m Servings:6
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 Jo_jo_ba |
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Fans
Ingredients
- 4 egg whites
- 1/4 cup sugar
- 1/2 cup pureed, strained raspberries (about 6 oz whole fresh berries)
- 1/4 tsp finely grated lemon zest
Directions
- 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.
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markdm 2 months, 3 weeks ago said:
This was my first raspberry souffle and it was amazing, thank you! I was uncertain from the recipe on when to add the lemon zest, so I added it to the puree before folding in the egg whites. Also, it was a touch sweet for my tastes, so I'll reduce the sugar to 1/5 or 1/6 of a cup next time. Finally, I would suggest using a chinois rather than a strainer to save time (the seeds are pretty big and the strainer's mesh was far finer than needed). But really, this is an awesome dish and thanks to jo jo ba!
jo_jo_ba 2 months, 3 weeks ago said:
Thanks!! I totally missed the inclusion of the zest in the directions, sorry! The sweetness is definitely to taste, also, depending on the berries... I've cut it down to 2 tbsp successfully, any further and the whites don't hold too well.
Good tip on the chinois too, I don't have one but it is a good idea to use it if you do!
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jo_jo_ba 6 months, 1 week ago said:
Servings Per Recipe: 6
Amount Per Serving
Calories: 57.5
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 36.7 mg
Total Carbs: 11.6 g
Dietary Fiber: 1.9 g
Protein: 2.9 g
wynnebaer 6 months, 1 week ago said:
Great summer dessert!!