- 1/2 cup heavy cream
- 2 tablespoons confectioners' sugar
- 2 cups frozen raspberries (IQF), thawed
- 2 teaspoons butter for greasing ramekins
- 1 tablespoon sugar for ramekins
- 2 ounces semisweet chocolate, finely chopped
- 1-ounce unsweetened chocolate, finely chopped
- 1/4 cup whole milk
- 3 large egg whites
- Pinch salt
- 2 tablespoons sugar
- 2 large egg yolks
Whip the cream in a chilled bowl until semi-stiff. Add confectioners' sugar and whip until stiff. Refrigerate. Puree raspberries in a food processor, then pass them through a sieve; fold this into the whipped cream and reserve until later.
Preheat oven to 400 degrees. Butter 4-1/2 cup capacity ramekins and lightly dust the insides with sugar; set aside.
In a small saucepan, combine the semisweet and unsweetened chocolates with the milk. Melt over low heat, stirring constantly. The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature.
Whip the egg whites with a pinch of salt until they are soft. Add the granulated sugar and whip until stiff but not dry. Whisk the yolks into the cooled melted chocolate. Fold 1/4 of the whites into the chocolate mixture to lighten it, then fold the lightened chocolate mixture back int the egg whites. Spoon the mixture into the ramekins and bake for 10 to 12 minutes. The souffles should remain moist in the center.
To serve, bring the souffles to the table and serve raspberry cream on the side. Each diner should break the souffle open with a spoon and add raspberry cream in the center