RASPBERRY SOUFFLES

By heathermcginnis

Went to Schoolhaus for a class and this was a recipe that we tried.. very pretty and lovely !!

Ingredients

• 3/4 cup raspberry puree (about 2 cups fresh/frozen, pureed and strained)
• 1 cup sugar
• 5 egg whites at room temperature
• 1/2 tsp cream of tartar
• 1 tbsp lemon juice
• 1 tsp vanilla
• 2 tbsp Chambord (raspberry licquer)

Preparation

Step 1

Preheat oven to 375 degrees.

Grease 8 ramekins with butter and sprinkle with sugar - tap out any excess. Place them on a baking tray.

Bring puree and sugar to a boil. Boil mixture without stirring to 242F on a candy thermometer. This will take about 5 minutes after boiling. While the puree is boiling, whip the egg whites with the cream of tartar until foamy.

Once the puree is at 242F, carefully pull it down the side of a mixing bowl (to avoid splashing) into the egg whites while whipping. Then increase the speed till medium peaks form.

Fold in the lemon juice, vanilla and Chambord.

Gently spoon into prepared ramekins until halfway full.

Bake for 20 minutes until doubled in size. Serve immediately.

Garnish with whipping cream.