Raspberry Soufflé Recipe

Blend the fruits with the lemon juice using an immersion blender. If the seeds bother you, pass the obtained fruit puree through a sieve to remove them. I didn’t do that.

Pour the puree into a saucepan, add the sugar and cornstarch, and mix with a whisk until achieving a smooth and homogeneous consistency.

Place the pot on the heat and bring the contents to a boil. Cook for 3-5 minutes over low heat, stirring constantly, until thickened. The mixture should have the consistency of a jam that holds together. Allow to cool.

Preheat the oven to 180°C, static heat.

Thoroughly butter 6 ramekins and dust them with powdered sugar.

Whip the egg whites until stiff with a pinch of salt. Gradually add the sugar (in 4-5 batches), mixing a little between each addition to fully incorporate it. You should obtain a smooth and shiny meringue that forms a peak. Gradually add the cooled fruit puree (1 tablespoon at a time) and mix a little on low speed to incorporate it.

Fill the molds to their height, making sure there are no cavities, and smooth the surface. Run a finger around the edges of the dishes to loosen them.

Bake and cook for 16-20 minutes or until the soufflés are well risen. I placed 4 in a baking dish for easier handling and 2 directly on the oven rack. Those on the rack cooked a few minutes before the others (16 minutes), which had a "double bottom" with the baking dish (20 minutes). What is essential is to monitor the oven because, in addition, every oven cooks differently. Also, it is better to place all the ramekins on the same tray so that they all benefit from even cooking, as soufflés do not like the oven to be opened during cooking.

Dust the soufflés with powdered sugar, decorate with a few fresh raspberries and mint leaves, and serve immediately.