Fluffy Raspberry Soufflé
Light and airy raspberry soufflé with a delicate sweetness. A perfect romantic dessert.
Equipment
- Egg whites 6 large
- Granulated sugar 100g
- Lemon juice 1 tsp
- Raspberry puree 200g (fresh or frozen raspberries, blended and strained)
- Cream of tartar 1/4 tsp
- Powdered sugar for dusting
Ingredients
- Egg whites 6 large
- Granulated sugar 100g
- Lemon juice 1 tsp
- Raspberry puree 200g fresh or frozen raspberries, blended and strained
- Cream of tartar 1/4 tsp
- Powdered sugar for dusting
Instructions
- Preheat oven to 190°C (375°F).
- Butter and sugar 4 ramekins.
- In a bowl, beat egg whites with cream of tartar and lemon juice until soft peaks form.
- Gradually add granulated sugar, beating until stiff and glossy peaks form.
- In another bowl, gently fold raspberry puree into the egg white mixture.
- Divide the mixture evenly among the prepared ramekins.
- Bake for 20-25 minutes, or until puffed and golden.
- Dust with powdered sugar and serve immediately.
Notes & Wine Advice
Serving Tip:
Serve immediately while still warm and fluffy, perhaps with a dollop of whipped cream or fresh raspberries.Wine Advice:
A sweet sparkling rosé or a light dessert wine like Moscato d’Asti.Nutrition values
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 2 g | Sugar: 25 g