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    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


    1. Heat milk till simmering.
    2. 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.
    3. Remove from heat and top with butter. Stir into the cream the Frambois.
    4. Preheat oven to 400 degrees.
    5. 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.
    6. 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.
    7. 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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