Souffle Ingredients

1/4 cup Softened butter

½ cup Granulated sugar

1 cup Raspberries

2 tablespoons Raspberry Liquor (Chambord)

5 Egg whites, room temp

1 pinch Cream of Tartar

¾ cup Sugar

Coulis Ingredients

2 cups Raspberry puree

½ cup Sugar

2 tablespoons Lemon Juice

Directions

  1. Preheat the oven to 375 (ensure that your oven racks have plenty of space for your souffle to rise about 1-2 inches). Prepare 8 souffle ramekins by rubbing softened butter on the interior (all the way up the sides of the ramekin) and then sprinkling granulated sugar so that it coats all sides of the ramekin evenly (discarding the excess sugar)
  2. Using a fork, smash the raspberries until they are all broken down and a chunky puree begins to form (you may strain the seeds out or keep them as a matter of preference) Add the raspberry liquor to the raspberries and combine then hold mixture to the side
  3. Build the meringue by whipping the egg whites until foamy, then slowly adding sugar and continuing to whip just past soft peak  
  4. Fold Raspberry mixture and egg whites together carefully so as to retain as much volume as possible
  5. Load batter into ramekins until they are almost completely full and fire at 375 degrees for 12-15 minutes
  6. While the souffles are baking, combine the ingredients for the coulis and simmer in a small saucepan until the granulated sugar is completely melted and the mixture is smooth (about 10 mins)
  7. Serve the souffles immediately with a drizzle of raspberry coulis