Raspberry Soufflé with Strawberry Compote

Name: Raspberry Soufflé with Strawberry Compote
Cuisine: French
Ingredients: 2 cups sliced fresh strawberries; 2 tablespoons kirsch or Framboise; 2 tablespoons kirsch or Framboise; 1 tablespoon unsalted butter; 3 tablespoons granulated sugar; Three 10-ounce boxes frozen raspberries, thawed; 4 large egg whites

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

2 cups sliced fresh strawberries
2 tablespoons kirsch or Framboise
1

Europe
France
Dessert
Gluten-free
Vegetarian

Method

Steep the sliced strawberries in the liqueur for 2 hours; keep chilled.

Butter a 6-cup soufflé mold and sprinkle the sides and bottom with 1 tablespoon of the sugar. Preheat the oven to 400°F.

Do not drain the syrup from the raspberries. Puree the raspberries in a blend