Cook : 00:10
Soufflés make an impressive dinner party finale and aren’t as difficult to make as you might think.Once cooked, they must be eaten straight from the oven to capture the light, melt-in-your-mouthtexture. These hot soufflés are made with raspberries, giving them a beautiful color as well as fruityflavor.
PREPARATION: 25 MINUTES
COOKING: 15 MINUTES
1 - Before you sit down to your main course, preheat the oven to 375°F (190°C). Grease the insides offour 1 cup (250 ml) soufflé dishes or ramekins with butter, and coat evenly with some of thesuperfine sugar, tapping out the excess. Place the dishes on a baking sheet.
2- Purée the raspberries by pressing the fruit through a sieve, using the back of a spoon. Stir the kirsch, if using, into the purée.
3- When you have finished the main course, whisk the egg whites with an electric mixer until stiff but not dry, and gradually whisk in the remaining superfine sugar. Beat until the mixture is shiny.
4 - Using a large metal spoon, carefully fold the raspberry purée into the egg whites, and spoon themixture into the dishes and make a swirl on top of each. Leaving space above for the soufflés torise, cook in the center of the oven for 12–14 minutes, or until well risen and lightly set.
5 -Remove the soufflés from the oven and sift the confectioners’ sugar over the top of each. If you like, serve drizzled with a little cream.
Each serving provides :
180 calories, 4 g protein, 2 g fat (1 g saturated fat), 32 g carbohydrate (30 g sugars), 3 g fiber, 56 mg sodium