Sweet Raspberry Soufflé Recipe
Learn to make a delightful Sweet Raspberry Soufflé, characterized by its light and airy texture, infused with the sweet and tangy flavor of raspberries.
Equipment
- 4 Ramekins For baking individual soufflés
- 1 Hand mixer For beating egg whites
Ingredients
- 150 g Fresh raspberries Pureed
- 2 tbsp Sugar
- 3 Egg whites Room temperature
- 1 tsp Cornstarch Mixed with 1 tbsp water
- 1 tsp Vanilla extract
- 0.5 tsp Cream of tartar
Instructions
- Preheat the oven to 200°C (390°F).
- Grease the ramekins with butter and dust with sugar.
- In a saucepan, heat raspberry puree and sugar until dissolved. Stir in cornstarch slurry and cook until thickened.
- Remove from heat and stir in vanilla extract. Let it cool slightly.
- In a large bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the raspberry mixture into the egg whites.
- Spoon the mixture into prepared ramekins and bake for 10-12 minutes until risen and golden.
- Serve immediately for best texture.
Notes
For a variation, try adding lemon zest to the raspberry mixture for a citrus twist.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 40mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 2500IUVitamin C: 8.3mgCalcium: 200mgIron: 0.1mg
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