WebSlowly beat in the lemon juice and the lemon zest. In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form. Transfer ⅓ of …
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Web1/3 cup strong coffee, hot 1 1/2 teaspoons butter, softened (for coating the souffle baking dish) 1/3 cup all-purpose flour 2 cups whole milk 3 tablespoons unsalted butter, softened …
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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. In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color.
Raspberries, and other berries like blackberries and strawberries, are very low carb friendly when used in moderation. They have less sugar than other fruits with only 5 grams of sugar per cup. The low sugar content of raspberries makes them the perfect base for this fruity sauce.
Whisk in the raspberry puree and lemon juice. Set aside. 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.
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.