Raspberry Soufflés with Bittersweet Chocolate Sauce

Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 149
  • Fat: 1.6g
  • Saturated fat: 0.6g
  • Protein: 3.2g
  • Carbohydrate: 30.9g
  • Cholesterol: 43mg
  • Iron: 1.2mg
  • Sodium: 38mg
  • Calories from fat: 9%
  • Fiber: 3.7g
  • Calcium: 34mg

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

Preparation

  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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