Raspberry Soufflé

Makes 4

Dessert soufflés, with their sugar-stiffened egg whites, tend to be easier to master than savory dishes, but once your folding technique is on point, your skill will reveal itself in all types of recipes.

  • Melted butter, to brush soufflé dishes
  • 3/4 cup sugar, plus additional to brush soufflé dishes, divided
  • 12 ounces frozen raspberries
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch, dissolved in 1 tablespoon water
  • 5 egg whites at room temperature
  • Confectioner’s sugar for dusting

Brush 4 1-cup soufflé dishes with butter and sprinkle insides with sugar. Dust out excess. Place raspberries in a small saucepan, and simmer on low heat for 3–4 minutes, or until well softened. Press through a fine-meshed sieve and return to the saucepan. Add ¼ cup sugar and lemon juice. Stir over medium heat for 3–4 minutes, or until mixture boils and sugar dissolves. Stir in cornstarch mixture and cook 1 minute, or until clear and slightly thickened. Refrigerate until cold in a large bowl.

Preheat oven to 350°. Beat egg whites in a clean bowl with an electric mixer until soft peaks form. The tip of a peak made by pulling the beaters out of the mixture will just tip over at the top. Beat in remaining ½ cup sugar slowly until glossy and stiff.

Fold into the raspberry purée a dollop of egg whites to loosen the mixture. Then fold in the remaining egg whites. Divide the batter evenly among the soufflé dishes. Run your thumb around the edge of the batter to create a ¼-inch space between the batter and the dish to help it rise more evenly. Place them on a baking sheet and bake for 12–15 minutes, or until puffed. Watch them carefully, but don’t open the oven. Dust with confectioner’s sugar and serve immediately.