Hot Raspberry Soufflé – a delicious recipe with containers raspberries, sugar, cornstarch, egg whites, chocolate sauce, Vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Butter eight 3/4-cup souffle dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD:
2
Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide souffle mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve souffles, passing chocolate sauce and ice cream separately.
299
kcal
Calories
15
g
Fat
22
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (6-ounce) containers raspberries, 3 tablespoons plus 2/3 cup sugar, 1/3 cup cornstarch, 6 large egg whites, and more.
Yes, Hot Raspberry Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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