Soufflés are classic recipes that rise to any occasion and can be made as appetizers, main courses or desserts. This sweet raspberry soufflé is served with a tart raspberry sauce. Serves six.
- Egg whites whip best when the bowl and whisk are completely clean and there are no impurities, especially yolk, in the whites.
- Don't open the oven door during baking.
- Garnish the top of the soufflé with powdered sugar.
- Soufflés rise because the air held in the whipped egg whites expands. Don't over whip the whites, and be careful folding them into the egg-raspberry mixture so you preserve as much of that suspended air as possible.
- Place the raspberries in a saucepan over low heat and bring to a simmer. Mash the whole berries with a fork so they break apart.
- Strain the mixture through a fine strainer into another saucepan, pressing firmly on the solids to force through as much raspberry puree as possible, leaving the seeds behind.
- Divide the strained mixture between two saucepans, with 2/3 in one pan and 1/3 of the puree in the other.
- Whisk 3 tbsp. of cornstarch into the larger amount of puree until it dissolves. Bring it to a simmer slowly, stirring constantly. Simmer for 5 minutes, then shut off the heat and cool completely.
- Pour 1/2 c. wine into the smaller amount of raspberry mixture.
- Stir the remaining 1 tsp. cornstarch into the remaining 1/4 c. wine until completely dissolved, then whisk it into the raspberry-wine mixture.
- Add 1/4 c. of the sugar, bring to a slow simmer and cook until it has reached the consistency of a sauce, about 20 minutes. (All of the above steps can be done a day ahead, but make sure the two sauces are at room temperature before continuing.)
- Heat the oven to 375 degrees ºF.
- Thoroughly butter eight ramekins or one 7 to 8 cup soufflé dish. Pour some sugar in and roll it around so it sticks to the butter and coats the inside of the dish.
- Separate the eggs, making sure to get no yolk in the whites.
- Place the yolks, vanilla and 1/3 c. of the remaining sugar in a bowl. Beat until the mixture is pale and thick and a ribbon forms when the whisk is lifted from the bowl, about 8 to 10 minutes.
- Stir in the non wine raspberry mixture and set aside.
- Beat the whites, a pinch of salt and cream of tartar until foamy. Add the remaining 3 tbsp. sugar and beat until medium peaks form. To test, scoop out some of the whites and hold them up. They should be shiny and appear wet, the “tail” or peak should barely topple over.
- With a flexible rubber spatula, scoop out 1/4 of the whipped whites and carefully fold them in to the raspberry-egg mixture. Repeat with the remaining whites.
- Scoop the mixture into the baking dish or dishes, filling about 2/3 full. Insert the tip of a paring knife between the soufflé base and the inside wall of each dish and run it around the rim. This aids rising.
- Bake for about 20 to 35 minutes, until the soufflé has finished rising and the top has browned.
- Serve with the reserved raspberry wine sauce.