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Raspberry Souffles


Rachel Perlow

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Raspberry Souffles

Serves 4 as Dessert.

This recipe is from Baking at Home with the Culinary Institute of America, and appears here with the permission of the publisher. This is a fat free alternative to a traditional souffle.

  • Unsalted butter at room temperature for greasing

Raspberry purée

  • 2 c fresh or thawed frozen raspberries
  • 1/3 c water
  • 1-1/4 c sugar plus extra for dusting

Meringue

  • 3 large egg whites

Preheat the oven to 350°F. Coat the inside of four 8-ounce soufflé dishes with softened butter and dust with sugar, making sure to coat the top rim of the each dish as well as the sides and set them on a baking sheet.

To make the raspberry purée, combine the raspberries and the water in a saucepan and warm over low heat until the berries are hot, about 4 minutes. Push the warmed raspberries through a fine-mesh sieve with the back of a spoon or spatula to remove the seeds.

Attach a candy thermometer to the side of a saucepan, making sure that the bulb is not resting on the bottom of the pan. Combine the raspberry purée and sugar in the pan and cook over medium heat.

While the raspberry mixture is cooking, put the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites on medium speed when the raspberry syrup reaches 230°F.

When the raspberry syrup reaches 240°F, reduce the mixture speed and carefully pour the hot syrup into the egg whites in a gradual stream around the sides of the bowl. Once all the syrup has been added, continue to whip on medium speed until they reach soft peaks, about 4 minutes.

Spoon the soufflé batter into the prepared soufflé dishes, filling them each three-quarters full and set them on a baking sheet before placing in the oven. Bake until the soufflés are very puffy and the tops are lightly browned, 18–20 minutes. Serve directly from the oven.

Keywords: Dessert, Kosher, Intermediate, Fruit, Plated Dessert, French, American, Stand Mixer, Healthy Choices

( RG1032 )

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