Raspberry Souffles with Bittersweet Chocolate Sauce |
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Prep Time: 25 Minutes Cook Time: 31 Minutes |
Ready In: 56 Minutes Servings: 10 |
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Ingredients:
3 cups fresh raspberries, divided |
2 tablespoons sugar |
1 1/2 tablespoons cornstarch |
2 large egg yolks, lightly beaten |
1/3 cup seedless no-sugar-added raspberry fruit spread |
2 tablespoons raspberry liqueur |
cooking spray |
2 1/2 teaspoons sugar |
5 large egg whites |
1/4 teaspoon cream of tartar |
3 tablespoons sugar |
bittersweet chocolate sauce |
bitter sweet chocolate sauce |
Directions:
1. Place 2 1/2 cups fresh raspberries in a blender or food processor; process until smooth. Strain through a sieve into a bowl to measure 3/4 cup juice. Discard remaining solids. Crush remaining 1/2 cup raspberries; set aside.
2. Combine sugar and cornstarch in a small saucepan. Gradually add raspberry juice, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, stirring constantly, 2 minutes or until thick. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Stir in fruit spread and liqueur. Cook, stirring constantly, over low heat 2 minutes or until spread melts. Remove from heat; cool.
3. Coat 10 (6-ounce) soufflé dishes with cooking spray; sprinkle 1/4 teaspoon sugar over bottom and sides of each dish. Place dishes on a jelly roll pan; set aside.
4. Preheat oven to 350°.
5. Place egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form. Fold 1/4 of egg white mixture into raspberry mixture. Fold raspberry mixture into remaining egg white. Fold in reserved crushed raspberries. Pour into prepared dishes.
6. Bake at 350° for 25 minutes or until soufflés are puffed and lightly browned. Drizzle each soufflé with 1 tablespoon chocolate sauce before serving. Serve immediately.
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