Raspberry Souffle

Souffles have quickly become a staple for desserts at my house. They are light, smooth, and yet sweet and filling. The trick with this souffle is to remember to completely cool the raspberry mixture before you mix it with your egg whites because if it's still hot, it will deflate your whites which will give you a nice baked raspberry soup. Also, to make the folding of the egg whites easier, thoroughly whisking in 1/3 of the whipped egg whites to the raspberry mixture lightens it making it easier to fold the remaining whipped egg whites.

This recipe serves 6
10 ounces raspberries
1/2 cup sugar + extra for greasing the ramekins
5 egg whites
1 teaspoon corn starch
Best life margarine for greasing the ramekins

First, take the butter and rub it thoroughly throughout the ramekin so that every part of each ramekin is covered. Then pour in a scoop of sugar in the ramekin an turn to coat everything and then pour out the loose sugar into the next ramekin and continue to coat them with sugar. Then refrigerate them so that they can chill while you prepare the rest of the mixture.

Preheat the oven to 350. Put the raspberries in a heavy bottom sauce pan and cook on medium with 1/4 cup of the sugar until the fruit is completely soft and macerated (about 4-6 minutes). Strain the mixture so that you are left with the liquid and discard the seeds/chunky raspberries left in the strainer (or eat them if you're like me). Then, mix the corn starch with a teaspoon of water and pour it in to the raspberry mixture and whisk to combine. Then set aside to cool.

In a clean bowl (if it's not clean, the whites will not whip), whip the egg whites on high until they are soft peaks. Then pour in the remaining 1/4 cup sugar and whip until stiff peaks. Take 1/3 of the whites and whisk them thoroughly into the cooled raspberry mixture. Then carefully fold the rest of the egg whites into the raspberry mix.

Pour the mixture into the prepared ramekins, place the ramekins on a baking sheet, and place in the oven for 12-15 minutes until it has puffed up and is lightly golden on top. Remove from the oven and eat immediately because as the folks at Cooks Illustrated say, "Souffles wait for no one!".