The World Vegetarian Cookbook/1999

Raspberry Souffle
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 1 hour N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound raspberries (frozen raspberries, thawed, cun be used) 1/2 cup superfine sugar 4 eggs, separated
1/4 cup confectioner's sugar 2 tbsps agar flakes 1-1/4 cups heavy cream, lightly whipped
mint sprigs to decorate



1 Tie a greased piece of wax paper around a 6-inch souffle dish to form a collar above the rim of the dish.
2 Reserve a few of the raspberries and strain the rest through a sieve. Fold the superfine sugar into the raspberry puree.
3 Whip the egg yolks and confectioner's sugar together over the hot water. Fold in the raspberry puree and cool. Fold in half the cream and the agar flakes, mixing thoroughly.
4 Whip the egg whites until stiff, then fold into the mixture with a metal spoon. Turn into the prepared souffle dish and chill to set.
5 When set, remove the collar and decorate the souffle with the whipped cream, raspberries, and mint sprigs.

Back