hot raspberry souffles
PREPARATION: 25 MINUTES, COOKING: 15 MINUTES
2 teaspoons (10 ml) unsalted butter, at room temperature
1/3 cup (100 g) superfine sugar
1 cup (250 g) raspberries
1 tablespoon (15 ml) kirsch or cherry liqueur (optional)
4 large egg whites
2 teaspoons (10 ml) confectioners’ sugar
cream, to serve (optional)
1 Before you sit down to your main course, preheat the oven to 375°F (190°C). Grease the insides of four 1 cup (250 ml) soufflé dishes or ramekins with butter, and coat evenly with some of the superfine sugar, tapping out the excess. Place the dishes on a baking sheet.
2 Purée the raspberries by pressing the fruit through a sieve, using the back of a spoon. Stir the kirsch, if using, into the purée.
3 When you have finished the main course, whisk the egg whites with an electric mixer until stiff but not dry, and gradually whisk in the remaining superfine sugar. Beat until the mixture is shiny.
4 Using a large metal spoon, carefully fold the raspberry purée into the egg whites, and spoon the mixture into the dishes and make a swirl on top of each. Leaving space above for the soufflés to rise, cook in the center of the oven for 12–14 minutes, or until well risen and lightly set.
5 Remove the soufflés from the oven and sift the confectioners’ sugar over the top of each. If you like, serve drizzled with a little cream.
Each serving provides
180 calories, 4 g protein, 2 g fat (1 g saturated fat), 32 g carbohydrate (30 g sugars), 3 g fiber, 56 mg sodium
|hot raspberry souffles|