Raspberry Souffle

by MiaVarghese
Raspberry, corn flour, cream, bread crumbs with other ingredients
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Votes: 1
Rating: 3
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Cuisine Continental
Prep Time 30 minutes
Servings
people
Ingredients
  • Ripe raspberries(puree) - 300 g
  • Corn flour - 2 tbsp
  • Castor sugar - 50 g
  • Eggs(separated) - 3 nos
  • Cream(whipped) - 1/2 cup
  • Cake crumbs - 2 tbsp
Cuisine Continental
Prep Time 30 minutes
Servings
people
Ingredients
  • Ripe raspberries(puree) - 300 g
  • Corn flour - 2 tbsp
  • Castor sugar - 50 g
  • Eggs(separated) - 3 nos
  • Cream(whipped) - 1/2 cup
  • Cake crumbs - 2 tbsp
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. For preparing raspberry souffle, butter a souffle dish and keep it aside.
  2. Mix the raspberry puree with the corn flour and sugar. Keep stirring until smooth.
  3. Add the cream, yolks and cake crumbs.
  4. Whisk the egg whites until stiff and fold them into the mixture.
  5. Pour the mixture into the buttered souffle dish and bake in a moderately hot oven (375 F) until well risen and firm.
  6. Raspberry souffle is ready.
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