Raspberry Souffle with Raspberry Sauce
Source of Recipe
Grandma Lerner
List of Ingredients
- 2 Cups Milk
- 8 Eggs; Seperated
- 1/2 Cup Sugar
- 4 Tbl. Flour
- 1 Tbl. Butter
- 3 Tbl. Frambois
- Pinch of Salt
- 1 Cup Fresh Raspberries
- 1+1/2 Cup Fresh Raspberries
- 1/3 Cup Sugar
- 1 Tbl. Frambois
Instructions
- Heat milk till simmering.
- In another saucepan combine egg yolks and sugar. Stir in flour. Add the hot milk and cook, stirring rapidly for about 3 minutes, until smooth.
- Remove from heat and top with butter. Stir into the cream the Frambois.
- Preheat oven to 400 degrees.
- Beat egg whites with a pinch of salt until stiff. Fold in 1 cup of fresh raspberries. Add cream and egg whites until they are lightly mixed.
- Pour mixture into an 8-cup souffle dish and put into the oven. Immediately turn down the oven to 375 and bake for 40 minutes. Serve with hot Raspberry sauce.
- RASPBERRY SAUCE
Cook 1 1/2 cup fresh raspberries with 1/3 cup of sugar for 10 minutes. Press through a fine seive or blend and strain. Stir in 1 tbl. frambois
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