Soufflé Aux Framboises

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Having prepared a “crème patissière” just flavoured with vanilla and put in five yolks, well stirred in, let it cool. Meanwhile put a handful of raspberries to poach slowly in their own juice. When melted squeeze them through a muslin and cook them a little more, so that at the end you have a thick syrup of raspberry. Mix well with the crème patissière, add the whites (five, plus one) whipped very stiff, put in a soufflé dish, buttered and sprinkled with castor sugar and cook, about twelve minutes, like an ordinary soufflé. You can if you like add five or six whole raspberries, but not more, as their weight and the water they contain might spoil the soufflé.