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Raspberry Soufflé
Raspberry Soufflé
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Raspberry Soufflé

Preparation
20 MIN
Cooking
20 MIN
Servings
6
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Ingredients

Pastry Cream

Raspberry Filling

Meringue

Preparation

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Lightly butter six 125 ml (1/2 cup) ramekins and sprinkle generously with sugar.

Pastry Cream

  1. In a saucepan, off the heat, combine the sugar and flour. Add the milk and bring to a boil, stirring with a whisk. Simmer for about 1 minute. Remove from the heat and stir in the raspberry liqueur. Let cool.
  2. With a whisk, stir the egg into the cooled custard. Set aside.

Raspberry Filling

  1. In a bowl, combine the frozen raspberries and jam. Divide among the ramekins. Set aside.

Meringue

  1. In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
  2. With a whisk, stir about a quarter of the meringue into the pastry cream to lighten it. With a spatula, gently fold in the remaining meringue. Spoon into the ramekins (ideally up 1-cm / ½-inch to the edge) and smooth the top. Bake for 20 to 22 minutes or until the soufflés are fully risen and golden brown. Serve immediately.

Comment

  1. Substitutions that I made: I used 2 of the yolks in lieu of 1 whole egg to make the custard cream (less egg wasted!). I used Xylitol instead of sugar....much better for the teeth and my husband couldn't even tell that I hadn't used sugar! Finally, I used black raspberries (fresh) that we grow instead of frozen raspberries. I juiced some of the berries (thick nectar) that I combined with xylitol and a thickener, and mixed that with the raspberries-had no jam . Used convection oven @375-browned in 14 min

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.