Raspberry Almond Souffles

1. 1

   Preheat the oven to 350u00b0F. Brush four 1 1/4-cup straight-sided ovenproof dishes with melted butter.

2. 2

   Sprinkle 1 tsp sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking pan.

3. 3

   Process raspberries until smooth. Push through a sieve; discard seeds. Combine raspberry puree, ground almonds and egg yolks in a large bowl.

4. 4

   Beat egg whites in a large, clean, dry bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating until thick.

5. 5

   Stir a large spoonful of egg whites into raspberry mixture; fold in remaining egg whites, taking care to maintain volume. Spoon into prepared dishes.

6. 6

   Bake 15 mins, or until well risen. Dust with powdered sugar. Serve immediately with whipped cream.

No additional tips available.