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September 21, 2012

Raspberry Soufflé

Again, sorry for the radio silence.  Here's a soufflé I made!

Raspberry soufflé
Adapted from Cooking with Mickey Around Our World
serves: 4


2 tsp. sugar
2 tsp. flour
1 cup milk
1 egg, slightly beaten
1 egg yolk, slightly beaten
1 package frozen raspberries (Since they're no longer in season)
2 tbl. raspberry liqueur (NOTE: I used raspberry vodka because the liquor store didn't have mini bottles of liqueur. The recipe turned out fine, but liqueur would probably add a richer flavor and more sweetness.)
6 egg whites
Granulated sugar
1 tsp. confectioners' sugar
1 tbl. cream

Preheat over to 350°F.

Mix the sugar and flour in a saucepan and blend in milk. Add both the egg and the egg yolk and mix. Cook this over low heat, stirring constantly, until it thickens to be custard-like. Set aside to cool.

Thaw and drain raspberries. mash with a fork, combine with the liqueur and cook until the combination is the consistency of jam. Strain and cool. Combine 3/4 cup custard with the raspberries.

Beat egg whites until they are very stiff (I used my mixer.) and fold into the raspberry-custard concoction.

Set aside 1/4 cup of the mixture. Lightly butter and coat with granulated sugar four 8-ounce soufflé dishes. Put the dishes in a pan of hot water, being careful to not have the water spill over into the dish, and bake for 20 minutes.

Serve immediately after dusting with confectioners' sugar and pouring on a sauce made of the remaining 1/4 cup raspberry mixture combined with 1 tbl. cream.