Raspberry Souffle
nane...@csn.net
RASPBERRY SOUFFLE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups Raspberries -- fresh or frozen
5 tablespoons Sugar plus extra for souffle -- dish(es)
1 1/2 teaspoons Orange zest
2 tablespoons Cornstarch
2 1/2 tablespoons Lemon juice -- fresh
2 tablespoons Chambord or framboise
5 Egg whites -- at room temperat
1/4 teaspoon Cream of tartar
Salt -- pinch
Confectioner's sugar
Calories per serving: 87 Fat grams per serving: 0 Approx. Cook Time:
35 Cholesterol per serving: 0 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 1/3 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 1
1/2-quart souffle dish or six 1 1/2-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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Nanette Blanchard (nane...@csn.org)
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