Raspberry Almond Souffles

Name: Raspberry Almond Souffles
Ingredients: 2 tbsp butter, melted; 1/2 cup granulated sugar; 1 2/3 cups raspberries; 2/3 cup ground almonds; 2 None egg yolks; 4 None egg whites; None None Powdered sugar, whipped cream, to serve

7 ingredients

6 steps

Ingredients

2 tbsp butter, melted
1/2 cup granulated sugar
1 2/3 cups raspberries
2/3 cup ground almonds
2 None egg yolks
4 None egg whites
None None Powdered sugar, whipped cream, to serve

Directions

1

Preheat the oven to 350°F. Brush four 1 1/4-cup straight-sided ovenproof dishes with melted butter.
2

Sprinkle 1 tsp sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking pan.
3

Process raspberries until smooth. Push through a sieve; discard seeds. Combine raspberry puree, ground almonds and egg yolks in a large bowl.
4

Beat egg whites in a large, clean, dry bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating until thick.
5

Stir a large spoonful of egg whites into raspberry mixture; fold in remaining egg whites, taking care to maintain volume. Spoon into prepared dishes.
6

Bake 15 mins, or until well risen. Dust with powdered sugar. Serve immediately with whipped cream.