Raspberry Almond Souffles
Ingredients
Instructions
- Preheat the oven to 350°F. Brush four 1 1/4-cup straight-sided ovenproof dishes with melted butter.
- Sprinkle 1 tsp sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking pan.
- Process raspberries until smooth. Push through a sieve; discard seeds. Combine raspberry puree, ground almonds and egg yolks in a large bowl.
- Beat egg whites in a large, clean, dry bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating until thick.
- Stir a large spoonful of egg whites into raspberry mixture; fold in remaining egg whites, taking care to maintain volume. Spoon into prepared dishes.
- Bake 15 mins, or until well risen. Dust with powdered sugar. Serve immediately with whipped cream.
Nutrition & Diet Analysis (per serving)
849
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).