Raspberry Soufflés with Sabayon

Name: Raspberry Soufflés with Sabayon
Yield: Serves 4
Cuisine: United States
Ingredients: 1 cup raspberry puree; 2 tablespoons butter, softened; 1½ cups sugar; 4 egg whites; pinch salt; 1 to 2 cups sabayon mousseline sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

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.

Ingredients

1 cup raspberry puree
2 tablespoons butter, softened
1½

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

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 bu