Raspberry soufflé

Step 1/5

• 83⅓ g raspberries

• fine sieve
• large bowl
• small saucepan

Thaw frozen raspberries in a fine sieve set over a bowl. Press raspberries through sieve to extract juice. Transfer juice (approx. 125 g/4.5 oz.) to a small saucepan and warm over low heat.

Step 2/5

• ⅓ tsp potato starch
• 1 tbsp water

Dissolve potato starch in cold water. Add to the warm raspberry juice and stir. Bring juice to a quick simmer. Set aside and allow to cool completely.

Step 3/5

• 25 g egg
• 13⅓ g sugar
• butter for greasing
• sugar for sprinkling

• stand mixer with whisk attachment or hand mixer with beaters
• 6 soufflé forms
• Dialog oven
• rubber spatula

Grease soufflé forms with butter and sprinkle with sugar. Beat egg whites until stiff, then add sugar gradually. Carefully fold in the cooled raspberry mixture. Set the oven’s automatic program for "dessert / raspberry soufflé" for 24 min. and let preheat. Alternatively, use the automatic setting M Chef + Top/Bottom heat at 190°C/375°F, Gourmet Units: 40, Intensity: Gentle, Cooking Time: 14 min., Preheating: On, Level: 1.

Step 4/5

• baking sheet

Divide the batter evenly between the soufflé forms and smooth out the tops. Place the filled forms on the baking sheet and transfer to preheated oven. Bake for approx. 14 min.

Step 5/5

• powdered sugar for serving
• raspberries for serving

Serve the soufflés warm with powdered sugar and fresh raspberries. Enjoy!

Enjoy your meal!