Raspberry Soufflés with Raspberry Coulis
A great recipe adapted from Alice Waters, this is sensuous, show-stopping, warm, light, refreshing and worth the last-minute effort. (Make the coulis in advance; iit freezes well, too. You can complete steps 1-3 ahead of time —just bring the mixture to room temperature before you finish the recipe.) Served with the Raspberry Heart Cookies, who needs chocolate and whipping cream?
Serves: 6
For the Raspberry Coulis
  • 3½ cups raspberries, fresh or frozen
  • ⅓ cup sugar
  • ½ tsp lemon juice
  • ½ tsp framboise or kirsch, if you have it
For the Raspberry Soufflés
  • 1 tbsp unsalted butter, melted
  • 2 tbsp + ⅓ cup sugar
  • ½ cup raspberry coulis
  • 3 egg yolks
  • 1 tsp lemon juice
  • ⅛ tsp almond extract
  • ½ tsp framboise or kirsch, if you have it
  • 6 egg whites, room temperature
  • 1½ tsp cornstarch
  • ¼ tsp cream of tartar
  • A pinch of salt
  • Icing sugar for dusting
For the Raspberry Coulis
  1. Purée the raspberries with the sugar. Strain through a fine sieve into a small bowl. Add the lemon juice and liquor, if you're using it.
  2. Set aside ½ cup for the soufflés and pour the remainder into a serving pitcher.
For the Raspberry Soufflés
  1. Preheat the oven to 450°F.
  2. Brush the inside of six five-ounce ramekins with the butter. Swirl 2 tbsp of sugar into a ramekin to coat the inside, repeating until all six are sugared.
  3. Mix the raspberry purée with the lemon juice, egg yolks, almond extract and liquor if you're using it.
  4. Whisk the egg whites until frothy. Add the cornstarch, salt and cream of tartar and beat until soft peaks form. Add ⅓ cup sugar and whisk until the peaks are firm and glossy but not dry. Fold the whites gently into the raspberry purée mixture.
  5. Spoon the mixture into the prepared ramekins. Sprinkle the tops with a little sugar.
  6. Drag your finger around the top and outer edge of each ramekin to clean up any spills of soufflés and to ensure they will rise straight up without sticking to the sides.
  7. Place the ramekins on a baking sheet and bake for 8 minutes.
  8. Remove from the oven and sift a little icing sugar on top of each soufflé.
  9. Serve immediately on individual plates lined with paper napkins or doilies (to prevent the ramekins from sliding around). Pass the pitcher of raspberry coulis around the table for each person to pour into their soufflé.
Recipe by Latitude 65 - Jubilados Savouring the Journey at https://latitude65.ca/valentine-2/