Raspberry or Strawberry Soufflés

Name: Raspberry or Strawberry Soufflés
Yield: Makes 6 Individual Soufflés
Ingredients: Room-temperature butter and superfine sugar for preparing dishes and collars; Confectioners’ sugar for dusting; Pinch of cream of tartar if not using copper bowl; ¼ cup granulated sugar; 6 egg whites; One 12- or 14-ounce package frozen raspberries or strawberries (not packed in syrup), thawed; 1 rounded tablespoon cornstarch, dissolved in 2 tablespoons water

Preparation info

Makes
6
Individual Soufflés

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

The method used here for thickening a strained fruit puree with cornstarch and then combining it with beaten egg whites can be used for fruits such as berries, peaches, apricots, persimmons, and nectarines.

Ingredients

Room-temperature butter and superfine sugar for preparing dishes and collars
One 12- or 14-ounce package frozen raspberries or strawberries

Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F. Brush the bottom and sides of six 1-cup soufflé dishes with the butter. Coat the bottom and sides of the dishe