Raspberry soufflé is an airy sweet cake that melts in your mouth. Raspberry sauce will add a slight sourness to the soufflé, this will make the dish taste voluminous and bright. This dessert will be the perfect end to your summer gala dinner.
Ingredients for soufflé:
- Butter - 2 teaspoons;
- Sugar - 100 g;
- Egg yolks - 4 pcs;
- Lemon - 1 pc;
- Egg whites - 12 pcs;
- Raspberries - 400 g.
Ingredients for the sauce:
- Powdered sugar - 50 g;
- Lemon - 1 pc;
- Raspberries - 300 g.
Preparation:
- First of all, you need to prepare the soufflé sauce. Use a blender to make raspberry puree. If there is no blender, then you can pass the berries through a sieve.
- Pour icing sugar into raspberry puree and squeeze the juice of one lemon, mix. If you are a sweet tooth, you can add some more sugar.
- Strain the sauce to remove any lumps and grains of raspberries. Place the mixture in the refrigerator.
- The oven must be heated to 200 degrees. Grease the soufflé dish with butter. Also, raspberry soufflé can be made a portioned dish, use individual molds. Sprinkle with a tablespoon of sugar. Place the dish on a baking sheet.
- Mix raspberries with half of the remaining sugar and mix everything in a blender, or use a sieve to puree and add sugar to it, stir. Next, mix the puree with egg yolks and the juice of half a lemon.
- Beat the egg whites until peaks form. Add the rest of the sugar and beat again until the mixture is firm and shiny.
- Gently mix the beaten egg whites with the raspberry puree.
- Put the prepared mixture into a mold and smooth the surface.
- Place the baking sheet in the bottom of the oven. Cook for 13-15 minutes. The soufflé should rise sufficiently.
To decorate the soufflé, you can use icing sugar, serve with chilled raspberry sauce. White sweet wine is great as a drink.
