I am not personally able to make soufflé (I must also confess that I never really tried either) but it is one of Cheryl’s specialities. Why should I learn how to make it when I have a great cook as a spouse???
Ingredients:
- Butter and icing sugar
- One pack of frozen raspberries in light syrup, thawed
- 4 egg whites, room temperature
- 125 ml of sugar
- 250 ml cream 35%
- 30 ml raspberry liqueur or Grand Marnier
Method:
- Pre-heat the oven to 3750 F
- Butter six small soufflé bowls or one large, and then dust the bowl with icing sugar by twisting and turning the bowls Throw away the surplus icing sugar
- In a blender or food processor, reduce the raspberries and their syrup to a puree
- Beat the eggs into soft peaks
- Add sugar in several time while beating the eggs, until firm peaks
- Delicately add the raspberry puree to the eggs
- Place the preparation in the bowls and bake 12 to 15 minutes, until the soufflé has raised and lightly brown (may take extra time if you use only one large bowl)
- While the soufflé is in the oven, beat the whip cream with the liqueur
- Serve the soufflé topped with whipped cream
