Looking for a dessert idea to ‘wow’ that significant other? Need something sweet for a celebration? Souffles made with fresh berries and egg whites are a beautiful presentation at the end of a meal. Raspberries provide a bright, tart contrast to the light sweetness of this dish. Be sure to pour the liqueur in at the end while the souffle is still hot. We really like Mathilde Framboise Liqueurfor it’s flavor profile, and affordability.
Raspberry Souffle with Framboise Liqueur
- 300g frozen or fresh raspberries
- 2 tbs orange juice
- 1/3 cup (70g) fine sugar
- Fine sugar, extra, to dust ramekins
- 50g butter
- 1/3 cup (50g) plain flour
- 4 eggwhites
- 1/2 cup (125ml) Framboise Liqueur
- Powdered sugar mixture, to dust
- Vanilla or hazelnut ice-cream, to serve
- Place the raspberries, orange juice and 1 tbs of the caster sugar in a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until sugar dissolves and raspberries release their juices. Remove from heat. Strain through a fine sieve into a medium bowl. Use the back of a spoon to push excess pulp through sieve.
- Preheat oven to 200°C. Place an oven tray in the oven to preheat. Brush four 1/2 cup (125ml) ramekins with melted butter. Dust with caster sugar and set aside.
- Melt butter in a small saucepan over high heat. Add the flour and cook, stirring, for 1 minute or until well combined and bubbling. Remove from heat and add raspberry mixture. Return to heat and cook, stirring, for 2 minutes or until mixture boils and thickens. Remove from heat. Add remaining sugar. Stir until sugar dissolves.
- Use an electric mixer to whisk eggwhites in a clean, dry bowl until soft peaks form. Gently fold in the raspberry mixture with a metal spoon. Pour among prepared ramekins. Run your finger around the top of each souffle mixture to clean slightly.
- Place souffles on the hot tray and bake in oven for 10-12 minutes or until puffed and almost cooked through. Place on serving plates. Dust with icing sugar.
- Serve immediately with ice-cream and framboise (this is to be poured into the hot souffle).