Raspberry-Lemon Souffles

Recipe Ingredients

		Nonstick vegetable oil spray
1		Frozen unsweetened raspberries - (12 oz) - thawed
7 tablespoons	105ml	Sugar
3 tablespoons	45ml	Seedless raspberry jam
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Grated lemon peel
1 teaspoon	5ml	Vanilla extract
4 teaspoons	20ml	Egg whites (large)
1		Salt
		Powdered sugar - (optional)

Recipe Instructions

Preheat oven to 400 degrees. Spray six 3/4-cup souffle dishes or custard cups with oil spray. Place dishes on baking sheet.

Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. Add 4 tablespoons sugar, jam and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.

Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold 1/3 of whites into raspberry mixture; fold in remaining whites. Divide mixture among prepared dishes. Bake souffles until puffed and golden, about 16 minutes. Sprinkle with powdered sugar and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, September 2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.