Recipe - Raspberry Souffle

1 1/3 cup Raspberries, fresh or frozen
5 tablespoon Sugar plus extra for souffle
ish(es)
1 One half teaspoon Orange zest
2 tablespoon Cornstarch
2 One half tablespoon Lemon juice, fresh
2 tablespoon Chambord or framboise
5 Egg whites, at room temperat
re
One fourth teaspoon Cream of tartar
Salt, pinch
Confectioner's sugar

Calories per serving: 87 Fat grams per serving: 0 Approx. Cook Time: 35
Cholesterol per serving: 0
In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and
grated orange zest. Bring to a boil over medium heat, stirring and mashing
the raspberries. Dissolve cornstarch in lemon juice and add to raspberry
mixture. Cook, stirring, for about 45 seconds, or until thickened and no
longer cloudy. Remove from the heat and stir in chambord or framboise and
the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe
can be prepared ahead to this point. Cover and refrigerate for up to 2
days. Bring to room temperature before proceeding. )
Position rack in the lower third of the oven and preheat oven to 350
degrees. Lightly coat the inside(s) of a 1 1/2quart souffle dish or six 1
1/2cup individual souffle dishes with vegetable oil or nonstick cooking
spray. Sprinkle with sugar and shake out excess.
In a large, greasefree mixing bowl, beat egg whites with an electric
mixer on medium speed until foamy and opaque. Add cream of tartar and salt;
gradually increase speed to high and beat until soft peaks form. Gradually
add remaining 3 tablespoons sugar and beat until stiff ( but not dry )
peaks form.
Stir raspberry mixture well. Whisk about onequarter of the beaten egg
whites into the raspberry mixture to lighten it. Using a rubber spatula,
fold the raspberry mixture back into the remaining whites. Turn into
prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a
roasting pan. Fill pan with hot water to come onethird of the way up side
of the dish(es). Bake until puffed and top is firm to the touch, about 25
minutes for individual souffles and about 35 minutes for a large souffle.
Dust with confectioner's sugar and serve immediately. Serve 6. Source: Ahn
Dao

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini