Madeleine Kamman

Raspberry Soufflé with Strawberry Compote

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Ingredients

  • 2 cups sliced fresh strawberries
  • 2 tablespoons kirsch or Framboise
  • 1

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