INGREDIENTS

INSTRUCTIONS

Calories     per serving: 87 Fat grams per serving: 0 Approx. Cook Time: 35
Cholesterol  per serving: 0
In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and
grated orange zest. Bring to a boil over medium heat, stirring and mashing
the raspberries. Dissolve cornstarch in lemon juice and add to raspberry
mixture. Cook, stirring, for about 45 seconds, or until thickened and no
longer cloudy. Remove from the heat and stir in chambord or framboise and
the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe
can be prepared ahead to this point. Cover and refrigerate for up to 2
days. Bring to room temperature before proceeding. )
Position rack in the lower third of the oven and preheat oven to 350
degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish or six 1
1/2-cup individual souffle dishes with vegetable oil or nonstick cooking
spray. Sprinkle with sugar and shake out excess.
In a large, grease-free mixing bowl, beat egg whites with an electric
mixer on medium speed until foamy and opaque. Add cream of tartar and salt;
gradually increase speed to high and beat until soft peaks form. Gradually
add remaining 3 tablespoons sugar and beat until stiff ( but not dry )
peaks form.
Stir raspberry mixture well. Whisk about one-quarter of the beaten egg
whites into the raspberry mixture to lighten it. Using a rubber spatula,
fold the raspberry mixture back into the remaining whites. Turn into
prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a
roasting pan. Fill pan with hot water to come one-third of the way up side
of the dish(es). Bake until puffed and top is firm to the touch, about 25
minutes for individual souffles and about 35 minutes for a large souffle.
Dust with confectioner's sugar and serve immediately. Serve 6. Source: Ahn
Dao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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