Preparation info
  • Makes


    soufflés ( 4 fl oz each)
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Raspberry purée 7


  1. 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.
  2. 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.
  3. Meanwhile, place the egg whites in the bowl of a mixer