Recipe for cooking hot almond-raspberry souffle
Desserts to Go with Coffee and Tea :: Souffles and Puddings
Hot Almond-Raspberry Souffle
Soufflé
3 Tbsp. butter
3 Tbsp. flour
1/2 c. milk
2 Tbsp. sugar
4 lrg. egg yolks
1/4 c. almond liqueur
1/4 tsp. cream of tartar
Pin. of salt
2 (10 ounce) pkg. sweetened frozen raspberries,
thoroughly drained, 1/4 c. syrup reserved
3 Tbsp. raspberry jam
6 lrg. egg whites (room temperature)
Powdered\sugar
Sauce
2 Tbsp. almond liqueur
1 (10 oz.) pkg. frozen sweetened raspberries,
thawed and undrained
For Sauce: Place raspberries and almond liqueur in blender; whirl a few seconds to partially puree. Remove and set aside.
For Soufflé: Prepare 1 1/2-qt. soufflé dish. Make a wax paper collar for it and secure it around dish with string. Butter dish and wax paper and sprinkle with sugar; set aside.
Melt 3 Tbsp. butter in small saucepan over low heat. Stir in flour and blend until smooth. Remove from heat and slowly whisk in milk and sugar. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat.
Thoroughly beat yolks, almond liqueur, 1/4 c. reserved syrup and jam. Stir in 1/3 of hot milk mixture. Stirring constantly, return mixture to pan and cook 1 min.. Transfer to large bowl and stir in raspberries. Cool.
Preheat oven to 375 degrees F. Place rack in lower third of oven.
Beat egg whites until foamy. Add cream of tartar and salt and beat until stiff peaks form. Fold half of whites gently, but thoroughly into raspberry mixture. Carefully fold in remaining whites. Lightly spoon into soufflé dish. Bake 35 to 45 min. or until deep golden brown.
Sprinkle with confectioners\sugar and serve immediately with raspberry sauce.
Yield: 6 servings.
sugar and serve immediately with raspberry sauce.
Yield: 6 servings.
