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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Warning: Can not be made with frozen raspberries, the results are dreadful. Lovely way to celebrate the raspberry season. Ingredients:
2 cups milk |
8 egg yolks |
1/2 cup of sugar |
4 tablespoons flour |
1 tablespoon of butter |
3 tablespoons fo framboise (raspberry liquor) |
8 egg whites |
pinch of salt |
1 cup of fresh raspberries |
buttered 8 cup souffle mold |
1 /12 cups of raspberries |
1/2 cup sugar |
1 tablespoon of framboise |
Directions:
1. Preheat oven to hot (400 degrees).
2. Heat to simmering 2 cups of milk.
3. In another saucepan combine egg yolks and 1/2 cup of sugar.
4. Stir in the flour.
5. Add the hot milk and cook stirring rapidly four about 3 minutes until the cream is smooth and thick. Remove from heat and top with the tablespoon of butter. Let cool
6. Stir into the cooled cream the 3 tablespoons of framboise.
7. Beat egg white with a pinch of salt until stiff.
8. Fold in one cup of raspberries. Add the cream mixture and fold until lightly mixed.
9. Turn the souffle mixture into prepared souffle mold.
10. Put in HOT oven.
11. Immediately reduce oven temp to 375 degree and bake for 40 minutes.
12. Serve hot with raspberry sauce.
13. Cook 1 1/2 cups of fresh berries with 1/2 cup of sugar for 10 minutes, press through a sieve or blend in electric blender and strain. Stir into the puree one tablespoon of framboise.
14. Voila' Raspberry sauce.
15. you can further gild the lily with just a touch of fresh whipped cream and a few fresh berries on the plate for garnish.
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