*  Exported from  MasterCook  *
                             RASPBERRY SOUFFLE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Fruits/nuts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 whites, at room temperat
      1/4   ts           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 1/2-quart souffle dish or six 1
   1/2-cup individual souffle dishes with vegetable oil or nonstick cooking
   spray. Sprinkle with sugar and shake out excess.
      In a large, grease-free 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 one-quarter 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 one-third 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
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