- 30 mins
- 60 mins
Ingredients
- 1/2 cup (packed) almond paste (about 5 oz.)
- 1/2 cup whole milk
- 1 Tbsp. all-purpose flour
- 3 large eggs, room temperature, separated
- 3/4 tsp. vanilla extract
- 1/8 tsp. fine sea salt
- 1 cup fresh or thawed frozen raspberries
- 1/4 cup raspberry preserves
- 2 Tbsp. powdered sugar, plus more for dusting
- 1/4 cup sliced almonds
Preparation
Step 1
Active Time: 1 min
Preheat oven to 400°. Blend first 3 ingredients and egg yolks in a processor until smooth.
Transfer mixture to a small heavy saucepan and stir over medium heat until custard thickens
slightly, about 5 minutes (do not boil). Pour into a medium bowl; stir in vanilla and salt. Let
soufflé base cool to barely lukewarm, about 20 minutes.
Mix berries and preserves in bottom of a 9" glass pie plate. Using an electric mixer, beat egg
whites in a large bowl until soft peaks form. Gradually beat in 2 Tbsp. powdered sugar; beat
until stiff but not dry. Fold whites into soufflé base. Spoon soufflé atop berry mixture,
mounding slightly in center; sprinkle with almonds. Bake until soufflé is deep brown, 16-18
minutes. Dust with powdered sugar and serve.
Nutritional Content
One serving contains: Calories (Kcal) 325.4 %Calories From Fat 43.4 Fat (G) 15.7 Saturated
Fat (G) 2.8 Cholesterol (Mg) 162.0 Carbohydrates (G) 39.2 Dietary Fiber (G) 4.1 Total Sugars