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LOCATION: Recipes >> Desserts Pudding >> Raspberry Souffle 01

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RASPBERRY SOUFFLE

1 1/3 cups raspberries, fresh or frozen
5 tablespoons sugar plus extra for souffle, dish(es)
1 1/2 teaspoons orange zest
2 tablespoons cornstarch
2 1/2 tablespoons lemon juice, fresh
2 tablespoons chambord or framboise
5 egg whites, at room temperat

1/4 teaspoon cream of tartar
salt, pinch
confectioner's sugar

In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar
and grated orange zest. Bring to a boil over medium heat, stirring
and mashing the raspberries. Dissolve cornstarch in lemon juice
and add to raspberry mixture. Cook, stirring, for about 45 seconds,
or until thickened and no longer cloudy. Remove from the heat and
stir in chambord or framboise and the remaining 1/3 cup raspberries.
Cool to room temperature.

Position rack in the lower third of the oven and preheat oven to
350 degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle
dish or six 1 1/2-cup individual souffle dishes with vegetable oil
or nonstick cooking spray. Sprinkle with sugar and shake out excess.

In a large, grease-free mixing bowl, beat egg whites with an electric
mixer on medium speed until foamy and opaque. Add cream of tartar
and salt; gradually increase speed to high and beat until soft
peaks form. Gradually add remaining 3 tablespoons sugar and beat
until stiff (but not dry) peaks form.

Stir raspberry mixture well. Whisk about one-quarter of the beaten
egg whites into the raspberry mixture to lighten it. Using a rubber
spatula, fold the raspberry mixture back into the remaining whites.
Turn into prepared dish(es) and smooth top(s) with spatula. Place
dish(es) in a roasting pan. Fill pan with hot water to come one-third
of the way up side of the dish(es). Bake until puffed and top is
firm to the touch, about 25 minutes for individual souffles and
about 35 minutes for a large souffle. Dust with confectioner's
sugar and serve immediately. Serve 6.

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