Name: Raspberry Soufflé
Yield: For six people
Cuisine: French
Ingredients: 3 egg yolks; 12 egg whites; A pinch of salt; 30 g (1 oz) caster sugar in a shaker; 20 g (¾ oz) softened butter for preparing the moulds; 150 g (5¼ oz) icing sugar; 360 g (12¾ oz) fresh or defrosted frozen raspberries; The juice of ¼ lemon

Preparation info

For
six
people

Difficulty
Medium

Appears in

Cuisine Gourmande

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 (

Europe
France
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

Preparing the raspberry purée

Blend the raspberries, 90 g (3 oz) of the icing sugar and the lemon juice together in the liquidiser.
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.