Ingredients with Measurements:
- 1 cup raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar
- Butter and sugar for ramekins
Special equipment needed:
- 4 ramekins
- Electric mixer
- Fine mesh strainer
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Butter the ramekins and sprinkle sugar inside, tapping out excess.
3. In a small saucepan, combine raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and strain through a fine mesh strainer. Set aside to cool.
4. In a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add powdered sugar and continue to beat until stiff peaks form.
5. Gently fold in the raspberry mixture into the egg white mixture until just combined.
6. Divide the mixture evenly among the prepared ramekins.
7. Bake for 12-15 minutes or until soufflés rise and are golden brown.
8. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 110
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 25mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugars: 23g
Protein: 2g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Lemon juice can be used instead of cream of tartar.
Variations:
- Blueberry Soufflé: Substitute raspberries with blueberries.
- Chocolate Soufflé: Add 1/4 cup cocoa powder to the egg white mixture.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating.
- Do not overmix the raspberry mixture into the egg whites.
- Serve immediately as soufflés will deflate quickly.
Storage instructions:
Raspberry soufflés are best served immediately and do not store well.
Reheating instructions:
Raspberry soufflés are not recommended for reheating.
Presentation ideas:
Serve the raspberry soufflés on a plate with a dusting of powdered sugar and a few fresh raspberries on top.
Garnishes:
Fresh raspberries and a dusting of powdered sugar.
Pairings:
- Champagne or sparkling wine
- Vanilla ice cream
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the soufflés do not rise, make sure the egg whites are beaten to stiff peaks and the raspberry mixture is not overmixed.
- If the soufflés collapse, they were likely overcooked or not served immediately.
Food safety advice:
- Make sure to use fresh, clean raspberries.
- Do not consume raw egg whites.
Food history:
Soufflés originated in France in the early 18th century and were popularized in the 19th century.
Flavor profiles:
The raspberry soufflé is sweet and tangy with a light and airy texture.
Serving suggestions:
Serve the raspberry soufflés as a dessert after a light meal.
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Region: French