133 Raspberry Soufflé

Preparation info
  • For

    six

    people
    • Difficulty

      Medium

Appears in

By Michel Guérard

Published 1978

  • About

Soufflé aux framboises ‘A particularly luscious and melting soufflé’

Ingredients

Main ingredients

  • 360 g (12¾ oz) fresh or defrosted frozen raspberries
  • 150 g (

Method

Preparing the raspberry purée

  1. Blend the raspberries, 90 g (3 oz) of the icing sugar and the lemon juice together in the liquidiser.
  2. When the mixture has become a smooth purée, add the egg yolks. Blend a further 15 seconds and turn the mixture into a large bowl.