- Level: Intermediate
- Total: 1 hr 25 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 56 mg
- Level: Intermediate
- Total: 1 hr 25 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 56 mg
Ingredients
Directions
Special equipment:
four 8-ounce ramekins- Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
- In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
- Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
- Preheat the oven to 425 degrees F; position the rack in the middle.
- Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
- Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.
Cook’s Note
Don't level the souffle batter by swiping a spatula across. One side will often get stuck that way, and you'll get a lopsided souffle. Instead, lightly tap the souffle batter to level it. You might lose a few bubbles in the batter, but it'll rise.
