Hot Raspberry Soufflés – a delicious recipe with frozen raspberries, sugar, egg whites, heavy cream, Powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease four 1-cup souffle dishes; place on a baking pan.
2
Place 8 oz of the raspberries and 1 tbsp water in a small saucepan and bring to a boil. Reduce heat to low; simmer, uncovered, until raspberries have softened. Add 1/2 cup sugar and stir on medium heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until mixture is thick and pulpy. Remove from heat and push mixture through a fine sieve over a small bowl. Discard seeds.
3
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add hot raspberry mixture, beating until well combined. Spoon mixture into prepared dishes. Bake for 15 mins, or until puffed and browned lightly.
4
Meanwhile, beat remaining 2 oz raspberries, cream and 1 tbsp sugar in a medium bowl with electric mixer until thickened slightly.
5
Dust hot souffles with powdered sugar and serve immediately with raspberry cream.
496
kcal
Calories
37
g
Fat
28
g
Carbs
14
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 5 ingredients. The key ingredients include: 10 oz frozen raspberries, thawed, 1/2 cup plus 1 tbsp granulated sugar, 4 None egg whites, 1 1/4 cups heavy cream, and more.
Yes, Hot Raspberry Soufflés 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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