Can you believe that it’s almost spring time? I know it’s a bit early, but we have been having some amazing weather and in anticipation of summer, here is a lovely summery take on soufflé. This one offers a deep raspberry flavor in every ethereal bite.
Unsalted butter for ramekins
1/2 cup plus 2 1/2 tablespoons granulated sugar plus more for coating ramekins
1/4 cup water
2 cups fresh raspberries (about 10 ounces)
4 large egg whites
1 tablespoon Maraschino cherry liqueur
Start by heating the oven to 375º with rack in middle. Butter ramekins and coat with granulated sugar, knocking out excess, and then put on a baking sheet.
Bring 1/2 cup sugar and water to a simmer in a small saucepan, stirring until sugar is dissolved, then simmer 5 minutes. Set saucepan into bowl of ice and cold water (to quick-chill). Cool syrup, stirring occasionally, about 10 minutes.
In the bowl of a food processor, purée 1 1/2 cups raspberries until smooth; transfer to a bowl. Add syrup and whisk to combine. Return mixture to saucepan (reserve bowl); bring to a boil and cook for 1 minute. Return mixture to bowl, cover and chill in refrigerator until cold, about 2 hours.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until white and frothy. With machine running, slowly add remaining 2 1/2 tablespoons sugar, then increase speed to medium-high and beat until stiff peaks form.
Fold two tablespoons chilled raspberry mixture into soufflé mixture to lighten, and then fold in remaining raspberry mixture gently but thoroughly. In a small bowl toss remaining whole raspberries with liqueur. Divide berries among ramekins, and then divide soufflé batter among ramekins.
Bake soufflés until puffed and golden, about 12 minutes. Dust with icing sugar and serve immediately.