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Raspberry Soufflé
Preparation info
- Makes
4
soufflés ( 4 fl oz each) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Raspberry purée |
Method
- Coat the inside of the ramekins with a film of softened butter, making sure to coat the top rims of the ramekins as well as the insides, and dust with sugar.
- Combine the purée and sugar in a saucepan and cook over medium heat, stirring to dissolve the sugar, until the mixture reaches 240°F/116°C.
- Meanwhile, place the egg whites in the bowl of a mixer
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