Raspberry souffl
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter |
| 85 | grams | (3oz) sugar |
| 1 | tablespoon | Sugar (extra) |
| 400 | grams | (14oz) raspberries |
| 300 | grams | (10oz) raspberries |
| 2 | To 3 T icing sugar | |
| 2 | teaspoons | Icing sugar |
| 4 | Egg yolks | |
| ½ | Lemon, juice of | |
| 12 | Egg whites | |
| 1 | Lemon, juice of | |
Directions
SAUCE
GARNISH
To Drink: - Sweet white wine
Level of Difficulty: Fairly easy Preparation Time: 1 hour Prepare in Advance: Yes
First make the sauce. Pur‚e the raspberries in a food processor or by rubbing them through a wire strainer. Stir in the icing sugar and the lemon juice. Add more sugar, if necessary.
Sieve the sauce to remove the pips. Keep cold.
Preheat the oven to 200øC/400øF/Gas Mark 6. Grease a souffl‚ dish or individual ramekins with the butter and coat with 1 T of the sugar.
Place on a baking sheet.
Mix the raspberries with half the remaining sugar and work in a food processor. Alternatively, pur‚e the raspberries by rubbing them through a wire strainer and then stir in the sugar. Mix the pur‚e with egg yolks and lemon juice. Beat the egg whites until they form stiff peaks. Beat in the remaining sugar. Beat until the mixture is stiff and shiny.
Carefully mix the raspberry pur‚e with the beaten egg whites.
Spoon the souffl‚ mixture into the prepared dish or dishes. Smooth the top.
Place the tray in the bottom of the oven. Bake for 12 mins until the souffl‚ has risen well.
Sprinkle over the icing sugar and serve immediately with the raspberry sauce.
Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94