Raspberry Soufflés

Name: Raspberry Soufflés
Yield: Makes 8 individual soufflés
Ingredients: ¾ cup (185 mL) raspberry purée (about 2 cups/500 mL fresh or thawed frozen raspberries puréed and strained); 1 cup (250 mL) sugar; 5 egg whites, at room temperature; 2 Tbsp (30 mL) Chambord or other raspberry liqueur; 1 Tbsp (15 mL) lemon juice; ½ tsp (2 mL) cream of tartar; 1 tsp (5 mL) vanilla extract

Preparation info

Makes
8
individual soufflés

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This simple soufflé recipe uses a cooked raspberry syrup as its base. The intensity of the raspberry shines through in this satisfying dessert.

Ingredients

¾ cup (185 mL) raspberry purée (about 2 cups/500

Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 375°F (190°C). Grease eight 1-cup (250 mL) soufflé dishes (see note 1 on on the previous recipe for Bailey's^® Chocolate Souffllés) and sprinkle them with sugar, tapping out any excess and pla