Hot Raspberry Souffle

If you serve it still hot, it will melt in your mouth.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 14 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 10 g Butter, unsalted

  • 115 g Sugar, white

  • 250 g Raspberries

  • 1 spoon Alcohol, Brandy

  • 4 pieces Egg, egg white, fresh

  • 1 spoon Powdered sugar

Steps

  1. Thoroughly wash the raspberries and drain them. Mash them well with a fork and mix in cherry brandy. Preheat the oven to 190 degrees Celsius and generously grease the souffle molds. Lightly dust them with sugar.

  2. Separate the egg yolks from the whites into two bowls. Use the yolks in another dish or discard them, and start beating the egg whites with an electric mixer until stiff peaks form. As the whites begin to firm up, gradually add the remaining sugar spoon by spoon and continue beating. Beat until the whites are completely firm.

  3. Gently fold the mashed raspberries into the stiff egg whites with a whisk. Spoon the mixture into the prepared molds and place them in a baking dish. Put the dish in the oven and bake for 14 minutes. Remove the souffles from the oven, dust with powdered sugar, and serve with whipped cream.

Nutrition Information (Per 100g)

  • Calories: 172.27 kcal
  • Fat: 2.13 g
    • Saturated Fat: 1.33 g
  • Carbohydrates: 37.33 g
    • Sugars: 32.8 g
  • Protein: 0.53 g
  • Fiber: 4 g

Advice

Take the butter out of the refrigerator at least one hour before use. Use 200-milliliter souffle molds or small ovenproof dishes.