Raspberry Soufflé with Raspberry Syrup (serves 4)

A fellow foodie (Gary G.) suggested that these little lovelies be the selected Star for our Francophile-themed dinner and Chez cannot think of a reason why we should not comply. Here is an airy and light dessert with a touch of sophistication. Excellent!

-          Chez  

 For Syrup

·         2 cups frozen raspberries
·         ¼ cup sugar
·         ½ cup frozen OJ, thawed
·         2 tbsp corn starch
·         ¼ cup lemon juice

1.       Place ingredients in food processor and process until smooth (about 1 minute)
2.       Strain contents of processor through a fine sieve to remove seeds.
3.       Pour contents into a small sauce pan and cook over medium heat, stirring constantly.             (Note that mixture will thicken as it cooks.)  
4.       Continue to cook & stir for 2-3 minutes or until it gets to your desired consistency.
5.       Add lemon juice, mixing well.
6.       Remove from heat and refrigerate in a covered container. Syrup will thicken as it cools.
7.       Remove at least 30 minutes before use, stirring as needed. Add water if necessary to loosen mixture.

For Soufflé

·         4-1 cup ramekins
·         6 large eggs (whites only) at room temperature
·         1/3 cup + 2 Tbsp sugar
·         1 tsp Cream of Tartar
·         1 cup fresh or frozen raspberries
·         unsalted butter     
·         powdered sugar (for dusting)
·         12 fresh raspberries (for garnish) – 3 each

1.       Place oven rack into center position and preheat oven to 400.
2.       ‘Butter’ ramekins, ensuring that the bottom and sides are coated. Set aside.
3.       Place raspberries and 2 tbsp sugar in food processor and puree well.
4.       Strain pureed raspberries through a fine sieve to remove seeds. You will need ½ cup of liquid.
5.        Whip egg whites and Cream of Tartar to medium peaks and then slowly add sugar, in a stream.
6.       Continue to whip until glossy and stiff peaks form.
7.       Add 1/3 of egg whites into pureed raspberries and mix well.
8.       Fold remaining 2/3 of egg whites into mixture. Do not over mix!
9.       Spoon mixture into ramekins and level off top.
10.   Place in oven and bake for 12-15 minutes or until tops begin to just brown and the rises ¾ to 1” above rim of ramekin.
11.   Remove from oven and dust with powdered sugar and garnish. Serve immediately with Raspberry Syrup.