White Barn Inn Raspberry Soufflés
Makes 6 soufflés
Softened butter 1 tablespoon sugar For the base:
1 package (10 ounces) frozen raspberries, thawed
2 tablespoons plus 1 teaspoon cornstarch
4 tablespoons
raspberry liqueur (divided)
For the soufflés: 6 egg whites
1/3 cup granulated sugar
Powdered sugar for dusting
Butter and sugar 6 (5-ounce) ovenproof ramekins.
Purée raspberries in a blender or food processor. Pass through a fine sieve over a small saucepan to create a smooth raspberry puree. Add cornstarch and 2 tablespoons liqueur and whisk to blend. Make sure there are no lumps.
Bring raspberry purée to a boil over medium-high heat and whisk constantly until base is thickened and starch is cooked out, about 1 to 2 minutes. Cool, and cover with plastic wrap to avoid skin forming on top. Base should be made in advance.
When ready to make soufflés, combine base with remaining 2 tablespoons liqueur in a small bowl and whisk to blend together until no lumps remain.
In a separate bowl, whip egg whites with one-third of the sugar on medium speed of electric mixer. Once foaming, add remaining sugar until meringue is stiff and holds a peak.
With a rubber spatula, fold fruit mixture into meringue until it is as homogenous as possible without deflating the egg whites. Spoon into prepared ramekins and refrigerate up to 4 hours ahead of baking.
When ready to bake, preheat oven to 350 degrees.
Cut around edge of soufflés to leave a clean separation before baking for easy release and bake about 10 to 11 minutes or until puffed and nicely browned. Remove from oven and transfer each ramekin onto a small dish. Dust with powdered sugar. Serve immediately.