Raspberry Souffle
• 70803 Andros Chef Raspberry Purée
• Unsalted butter – as needed
• Egg whites – 5 eggs
• Sugar – 85 g
• Icing sugar
• Unsalted butter – as needed
• Egg whites – 5 eggs
• Sugar – 85 g
• Icing sugar
• Preheat oven at 350°F.
• Lightly grease 6 individual deep ramekin dishes with the butter.
• In a dry bowl beat egg whites on low speed until foamy, add sugar and keep whisking on a faster speed until stiff peaks form.
• Add the raspberry purée and gently mix with a spatula.
• Spoon the soufflé mixture into the prepared ramekin dishes.
• Bake in the oven for 11 min than lightly dust with the icing sugar and serve immediately.
• Lightly grease 6 individual deep ramekin dishes with the butter.
• In a dry bowl beat egg whites on low speed until foamy, add sugar and keep whisking on a faster speed until stiff peaks form.
• Add the raspberry purée and gently mix with a spatula.
• Spoon the soufflé mixture into the prepared ramekin dishes.
• Bake in the oven for 11 min than lightly dust with the icing sugar and serve immediately.
Raspberry Souffle