Raspberry Soufflé with Lemon Sauce
October 31, 2004
This is the simplest of all my soufflé recipes. If you omit the lemon sauce, this is a fat-free dessert. In fact, if you use a sugar-free jam, you’ve got a fat-free AND sugar-free dessert!
Raspberry Soufflé with Lemon Sauce
Ingredients
6 oz. seedless raspberry jam (I like to use a very high quality jam for this)
5 egg whites
pinch of salt
butter and sugar for greasing and dusting the molds
1 pint raspberries (for garnish)
Lemon Sauce:
½ cup sugar
1 Tbsp. cornstarch
pinch salt
1 cup boiling water
1 Tbsp. butter
1 tsp. lemon zest
2 Tbsp. lemon juice
1 lemon (for peel garnish)
Directions
1. Pre-heat the oven to 350º F and prepare the soufflé molds by lightly buttering the insides and dusting with sugar for a crunchy exterior.
2. Place the jam in a large bowl and break apart any lumps with a fork or whisk.
3. In a separate mixing bowl, (preferably a copper one), whisk the egg whites to soft peak stage, adding a pinch of salt as you go. Fold the whites into the jam carefully in batches until the jam is evenly distributed.
4. Transfer the batter carefully to the prepared soufflé molds, piling the mixture high, and bake at 350º for 10 minutes or so, until their tops are lightly browned.
5. To make lemon sauce: Whisk sugar, cornstarch and salt together in a saucepan. Stir in boiling water, whisking constantly and simmer until sauce thickens. Remove the saucepan from the heat and stir in butter, lemon zest and lemon juice. Serve warm.
6. Pour sauce over raspberry soufflé, on accompanying plate, or serve separately in a small pitcher. Garnish with twisted lemon peel and fresh raspberries.