Recipe Raspberry souffle with framboise liqueur : Practical and Delicious

Recipe Raspberry souffle with framboise liqueur : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Raspberry souffle with framboise liqueur. You are currently reading Recipe Raspberry souffle with framboise liqueur : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Raspberry souffle with framboise liqueur requires 25m, cook 20m and serve 4. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

10 Ingredients

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  300g frozen raspberries
  
  
  


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  2 tbsp orange juice
  
  
  


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  1/3 cup (70g) caster sugar
  
  
  


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  Caster sugar, extra, to dust ramekins
  
  
  


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  50g butter
  
  
  


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  1/3 cup (50g) plain flour
  
  
  


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  4 eggwhites
  
  
  


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  1/2 cup (125ml) framboise liqueur
  
  
  


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  Icing sugar mixture, to dust
  
  
  


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  Vanilla or hazelnut ice-cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place the raspberries, orange juice and 1 tablespoon 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.
  
  
  


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  Step 2
  
  
  
  
  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.
  
  
  


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  Step 3
  
  
  
  
  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.
  
  
  


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  Step 4
  
  
  
  
  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 ramekin just above souffle mixture to clean slightly.
  
  
  


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  Step 5
  
  
  
  
  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).
  
  
  

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