When I inherited my mother's wooden recipe box, inside were recipes in the handwriting of my mother, my grandmother, and my great-grandmother. My great-grandmother's soufflé was so simple, but it's just what you want at the end of a big meal: a light, lemony froth. Drizzling it with raspberry sauce enhances it, if that is possible.

Jennifer Trainer Thompson
Recipe by Coastal Living November 2014

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Recipe Summary test

hands-on:
25 mins
total:
55 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine raspberries, powdered sugar, and 2 tablespoons lemon juice in a blender; process until smooth. Strain raspberry mixture through a fine wire-mesh sieve, discarding solids.

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  • Preheat oven to 325°. Coat the insides of 10 (8-ounce) ramekins with butter; sprinkle 1/4 cup granulated sugar evenly among ramekins, tilting to coat and tapping to remove excess. Set aside.

  • Beat egg yolks in a medium mixing bowl at medium speed with an electric mixer about 4 minutes or until thick. Gradually add 1 cup granulated sugar, beating constantly until well combined. Stir in lemon zest and remaining 3 tablespoons lemon juice.

  • Beat egg whites in a large mixing bowl at high speed with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, beating constantly until stiff peaks form. (Do not overbeat.) Gently fold one-fourth of egg whites into yolk mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Arrange dishes in a large roasting pan; add hot water to roasting pan to a depth of 1 inch.

  • Bake 30 minutes or until a wooden pick inserted into the side of the soufflés comes out clean. Serve soufflés immediately with raspberry sauce.

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