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September 2019

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Raspberry Souffle Recipe

Raspberry Souffle recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Raspberry Souffle recipe  PDF


1 1/3 c Raspberries, fresh or frozen
5 tb Sugar plus e tra for souffle
ish(es) 1 1/2 ts Orange zest
2 tb Cornstarch
2 1/2 tb Lemon juice, fresh
2 tb Chambord or framboise
5 Egg whites, at room temperat
re 1/4 ts Cream of tartar
Salt, pinch Confectioner's sugar Calories per serving: 87 Fat grams per serving: 0 Appro . Cook Time: 35 Cholesterol per serving: 0 In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest. Bring to a boil over medium heat, stirring and mashing the raspberries. Dissolve cornstarch in lemon juice and add to raspberry mi ture. Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in chambord or framboise and the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before proceeding. ) Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly coat the inside(s) of a 1 1/2 quart souffle dish or si 1 1/2 cup individual souffle dishes with vegetable oil or nonstick cooking
spray. Sprinkle with sugar and shake out e cess. In a large, grease free mi ing bowl, beat egg whites with an electric mi er on medium speed until foamy and opaque. Add cream of tartar and salt gradually increase speed to high and beat until soft peaks form. Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form. Stir raspberry mi ture well. Whisk about one quarter of the beaten egg whites into the raspberry mi ture to lighten it. Using a rubber spatula, fold the raspberry mi ture back into the remaining whites. Turn into prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a roasting pan. Fill pan with hot water to come one third of the way up side of the dish(es). Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle. Dust with confectioner's sugar and serve immediately. Serve 6. Source: Ahn Dao

Raspberry Souffle recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
143 people have voted
Last Reviewed on 2019-09-16



Monday, Sep 16 2019 Download & Print Raspberry Souffle recipe  PDF   Vegetable recipes RSS   Thumsb up

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