Recipe Archives->Desserts Pudding->Raspberry Souffle 02

Raspberry Souffle
Yield: 6 Servings

10 oz pkg. frozen raspberries, packed in syrup, thawed
4 egg whites, room temperature
1/2 c  sugar
1 c whipping cream, cold
2 T Grand Marnier or framboise liqueur

Preheat oven to 375-degrees.  Butter 6 individual souffle dishes
and lightly coat with sugar.  Process the raspberries with syrup
in a food processor fitted with a steel blade, or blender until
smooth.  Beat the egg whites in a mixer bowl to soft peaks.  Beat
in the sugar, 1 tablespoon at a time, and continue beating until
the peaks are stiff and glossy.  Gently fold into the raspberry
puree.

Pour the batter into the prepared dishes.  Bake until puffed and
light golden, 12 to 15 minutes.  While the souffles are baking,
whip the cream with the liqueur to soft peaks.  Serve the souffles
hot from the oven, topped with the whipped cream.

Printable version: raspberry-souffle02.txt.