Raspberry Souffle
1 1/3 c Raspberries, fresh or frozen 5 tb Sugar plus extra for souffle -ish(es) 1 1/2 ts Orange zest 2 tb Cornstarch 2 1/2 tb Lemon juice, fresh 2 tb Chambord or framboise 5 Egg wh...
Ingredients
- 11/3 c raspberries, fresh or frozen
- 5tbsp sugar plus extra for souffle
- 2tbsp cornstarch
- 21/2 tb lemon juice, fresh
- 2tbsp chambord or framboise
- 5egg whites, at room temperat
Directions
- 1
1 1/3 c Raspberries, fresh or frozen 5 tb Sugar plus extra for souffle -ish(es) 1 1/2 ts Orange zest 2 tb Cornstarch 2 1/2 tb Lemon juice, f
- 2
Cook Time: 35 Cholesterol per serving: 0 In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest
- 3
Bring to a boil over medium heat, stirring and mashing the raspberries
- 4
Dissolve cornstarch in lemon juice and add to raspberry mixture
- 5
Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy
- 6
Remove from the heat and stir in chambord or framboise and the remaining 1/3 cup raspberries
- 7
Cool to room temperature
- 8
The recipe can be prepared ahead to this point