RASPBERRY SOUFFLE
Steps:
- Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
- In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
- Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
- Preheat the oven to 425 degrees F; position the rack in the middle.
- Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
- Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.
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Darshanie Ramkarran
[email protected]This souffle is a winner! It's light, fluffy, and packed with raspberry flavor.
Abdela Kasim Ahmed
[email protected]I'm not sure what I did wrong, but my souffle didn't turn out. It was too flat and dense.
Alyssa Brightmoon
[email protected]This souffle was easy to make and turned out beautifully. I will definitely be making it again.
mr noob
[email protected]I made this souffle for my family and they loved it! It was a big hit.
Larry Rye
[email protected]This souffle was a bit too dense for my taste, but the raspberry flavor was nice.
Ali Ahmar
[email protected]I've never had a souffle before, but this one was amazing. It was so light and fluffy.
Martez Williams
[email protected]This souffle is perfect for a special occasion. It's elegant and delicious.
Brenda Wanyonyi
[email protected]I'm not a big fan of souffles, but this one was really good. The raspberry flavor was very pronounced.
Ahmed Maatallah
[email protected]This was a delicious and impressive dessert. My guests loved it!
Din Muhammad
[email protected]This souffle is amazing! I love the combination of raspberries and chocolate.
Jelinda Pfanzelt
[email protected]I followed the recipe exactly, but my souffle didn't rise. I'm not sure what went wrong.
Alfie Morrison
[email protected]The souffle was a bit too sweet for my taste, but overall it was a good dessert.
Sphelele Zwane
[email protected]This was my first time making a souffle and it turned out great! I was worried it would be too difficult, but the recipe was easy to follow and the souffle rose beautifully.
Fraheem Murtaza
[email protected]I've made this souffle a few times now and it always turns out perfectly. It's my go-to dessert for special occasions.
Ghost Rider
[email protected]This raspberry souffle was a delight! It was light and fluffy, with a perfect balance of sweetness and tartness.