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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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All I added was a touch of lemon zest. Ingredients:
4 egg whites |
1/4 cup sugar |
1/2 cup pureed, strained raspberries (about 6 oz whole fresh berries) |
1/4 tsp finely grated lemon zest |
Directions:
1. Preheat oven to 400F and move the rack to the bottom tier of the oven. Lightly grease the insides of six 1/2 cup ramekins and place them on a cookie sheet.
2. In a mixer, beat egg whites until they begin to thicken.
3. Slowly add sugar, then beat until egg whites form stiff peaks and are glossy.
4. Mix berry puree with the lemon zest until well combined.
5. Add 1/3 of the egg whites to the puree, and slowly fold in.
6. Continue adding the remaining egg whites, folding in until no white streaks remain.
7. Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
8. Bake for 8-10 minutes.
9. Serve immediately.
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