Raspberry Souffle Recipe Julia Child

Individual Raspberry Souffles That Skinny Chick Can …

WebNov 22, 2022 · Preheat oven to 350º. Grease 4 8-ounce ramekins with butter, then dust with sugar. Set 4-5 raspberries in the bottom of each …

Rating: 5/5(8)
1. Preheat oven to 350º. Grease 4 8-ounce ramekins with butter, then dust with sugar. Set 4-5 raspberries in the bottom of each ramekin if desired. Set aside.
2. Make fruit puree by heating the 2 cups of raspberries, 3/4 cup of sugar and 1 tablespoon of butter in small saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes till sugar is dissolved. Remove from heat, cool slightly, then strain to remove raspberry seeds. Whisk in egg yolks.
3. In a clean, grease free bowl, beat the egg whites and cream of tartar to soft peaks. Fold one third of whipped whites into the raspberry puree to lighten it. Then gently fold the rest of the whites into the puree. Spoon into prepared ramekins and place ramekins on cookie sheet. Bake in the middle of the oven for about 20 minutes. They should puff over the rim and have a slight jiggle in the center.
4. Dust with powdered sugar and serve immediately.

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Raspberry Soufflés A Beautiful Plate

WebJun 19, 2014 · In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the …

Rating: 4.4/5(67)
1. Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
2. Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
3. In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
4. In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.

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