Raspberry Souffle

By Dottiejk

Ingredients

• 1 pound raspberries
• 3/4 cup Superfine sugar
• 6 egg whites
• 2 tablespoon powdered sugar; for dusting

Preparation

Step 1

In a heavy bottomed saucepan, combine raspberries with 4 ounces (1/2 cup)
sugar, bring to a boil, and reduce to a simmer. Stir for 10-15 minutes,
until thickened like jam. Transfer to a mixing bowl and allow to cool.
Strain out seeds if desired.

Whisk the egg whites to soft peaks, gradually adding the remaining sugar.
In 3 stages, gently fold the whites into the raspberries. Pour into a
buttered 1-1/2 quart souffle mold that has been fitted with a collar - or
small molds.

Bake in a preheated 400°F oven for 15 to 20 minutes. Remove collar; dust
with powdered sugar and serve immediately.

Make it ahead: Place the unbaked souffle in the refrigerator for up to 4
hours before baking. Bake in a preheated 400°F oven for 20-25 minutes -
less if small molds.

Preparing souffle molds: Butter a souffle mold using melted butter and a
pastry brush.

Preparing collars: Cut a piece of parchment, slightly larger than will go
around mold. Fold in half lengthwise and butter the upper portion only.
Wrap the collar around the souffle mold and tie with kitchen twine.