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Raspberry Soufflé
It's so rewarding to deliver a soufflé to guests and be greeted by appreciative oohs and aahs. This version is very easy to prepare, and with no yolks, is cholesterol-free. Make the full recipe and, before baking, double-wrap any extra ramekins in plastic wrap and freeze them. On that day when you need a spectacular last minute treat, remove the plastic wrap and put the ramekins in the oven, still frozen, for 17 minutes and serve.
Ingredients
For the Raspberry Syrup:
For the Raspberry Soufflé:
For the Raspberry Sauce:
Instructions
Raspberry Syrup Preparation
Bring the raspberries, sugar and water slowly to a boil in a small saucepan. Strain out the seeds and let the mixture cool.
Raspberry Soufflé Preparation
Spray twelve 6-ounce soufflé dishes/ramekins with vegetable oil and dust with sugar. Place them on a baking sheet to make it easier to move them in and out of the oven.
Combine the raspberry syrup, sieved jam and liqueur in a large bowl.
Whisk the egg whites until they form peaks, in a copper bowl if you have one. Fold them into the jam mixture just until combined. Spoon into the prepared ramekins and level off the tops. (This may be done up to an hour ahead of baking. Keep refrigerated.)
Preheat oven to 350°F (190°C).
Place the ramekins on the middle rack of a 350' oven and bake for 10-12 minutes. Don't peek before 10 minutes.
Remove, dust the soufflés quickly with powdered sugar and serve immediately with raspberry sauce.
Raspberry Sauce Preparation
Combine ingredients in a saucepan and bring to a boil. Puree in a blender and strain through a fine sieve.
Night owl instructions: Everything except baking can be done the night before. Cover the ramekins with plastic wrap and refrigerate them overnight. In the morning, make sure your guests are seated. Take the ramekins out of the refrigerator, remove the plastic wrap and place them in the preheated oven.
