Raspberry Soufflés with Sabayon

I make fruit soufflés with the whites of eggs only, in order to preserve the fresh taste of the fruit. And for the same reason, the soufflés should cook as fast as possible, so I use metal charlotte molds. The most memorable of this kind of soufflé is one made with a puree of wild strawberries.



Prepare the raspberry puree. Heat the oven to 400°F.

Butter four 4-inch charlotte molds. Using ½ cup of the sugar, coat the entire surface of each mold; discard any sugar that does not adhere to the butter.

Whip the egg whites in a clean bowl to soft peaks. Gradually beat in the remaining sugar and continue to beat until they are glossy and stand in stiff peaks, about 5 minutes. Quickly but gently fold in the raspberry puree and spoon the mixture into the prepared soufflé molds, filling each mold no more than three-quarters full.

Bake in the middle of the oven until risen 3 to 4 inches and lightly browned, 15 to 20 minutes. Serve immediately with the sabayon.