Ingredients with Measurements:
- 1 cup raspberry kiisseli
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 cup raspberry puree
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
Special equipment needed:
- Electric mixer
- Souffle dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, combine the kiisseli, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove the pan from the heat and stir in the raspberry puree. Let the mixture cool to room temperature.
4. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
5. Gradually add the sugar and continue to beat until stiff peaks form.
6. Gently fold the egg whites into the cooled kiisseli mixture.
7. Pour the mixture into a souffle dish and smooth the top.
8. Bake for 20-25 minutes, or until the souffle is puffed and golden brown.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 0g
Carbohydrates: 41g
Protein: 3g
Sodium: 60mg
Fiber: 1g
Sugar: 32g
Substitutions for ingredients:
- Raspberry kiisseli can be substituted with any other fruit-flavored kiisseli.
- Raspberry puree can be substituted with any other fruit puree.
Variations:
- Add chopped fresh raspberries to the souffle mixture before baking.
- Top the souffle with whipped cream or a raspberry sauce.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean, dry bowl and beaters when whipping the egg whites.
- Do not overmix the egg whites into the kiisseli mixture, as this can cause the souffle to deflate.
Storage instructions:
The souffle is best served immediately, but can be stored in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the souffle in a preheated 375°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the souffle in the souffle dish, garnished with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Fresh raspberries, whipped cream, raspberry sauce, powdered sugar.
Pairings:
Champagne, sparkling wine, or a fruity white wine.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the souffle does not rise properly, make sure the egg whites are beaten to stiff peaks and that the kiisseli mixture is cooled to room temperature before folding in the egg whites.
- If the souffle deflates after baking, make sure it is not overmixed and that the oven temperature is correct.
Food safety advice:
Make sure to cook the kiisseli mixture to a boil to ensure that any bacteria is killed.
Food history:
Kiisseli is a traditional Finnish dessert made from fruit juice or puree, sugar, and cornstarch.
Flavor profiles:
The souffle has a light, fluffy texture and a sweet-tart raspberry flavor.
Serving suggestions:
Serve the souffle as a light and refreshing dessert after a meal.
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