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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Souffle Recipe

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This recipe for Raspberry Souffle is from The Abernethy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c powdered sugar plus 2 T for dusting
2 c raspberries
1 T Creme de cassis (liqueur)
5 egg whites
1/2 tsp almond extract
Powdered sugar for garnish
Directions:
Directions:
Lightly grease a 4 cup souffle dish And sprinkle a thin layer of sugar (2 T) around the inside. Place on a baking sheet. In a food processor, process berries, rest of sugar and liqueur to a purée. Whip egg whites until stiff peaks form...add extract, then gently fold purée into whipped egg whites just until blended. Spoon into souffle dish. Bake 25-30 min until risen and set. Dust with powdered sugar and serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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