Raspberry Egg White Soufflé
Baking and Desserts • French
Description
If there's still some raspberry left, you can make a sauce. Add a pinch of mint, a little lemon juice, and honey to the raspberries in a blender.
Ingredients
- Sugar 5 oz
- Egg white 8 pieces
- 10% cream 5 fl oz
- Vanilla extract to taste
- Raspberry leaves 5 oz
Step-by-Step Guide
Step 1
Whisk the egg whites with sugar until a thick, glossy mixture forms. In another bowl, whip the cream until it becomes a thick, airy mass. Gently fold the whipped cream into the egg whites along with a few drops of vanilla extract (if you don't have extract, you can add the seeds from half a vanilla pod to the mixture).
Step 2
Fill ceramic molds or suitable-sized tea or coffee cups one-third full with raspberries, then pour in a mixture of whipped egg whites and cream. Wrap each cup in foil and place them in a steamer for fifteen minutes.
Step 3
Serve with floral honey.
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