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RASPBERRY SOUFFLÉ WITH SAUCE SABAYON
Serves 6
For the molds:
1 tablespoon soft butter
1 tablespoon superfine sugar
For the soufflé mix:
1 cup raspberry preserves or jam
2 tablespoons cornstarch
2 tablespoons cold water
5 egg whites (reserve yolks for sauce sabayon)
1/4 teaspoon cream of tartar
2 1/2 cups sabayon sauce (recipe below)
Preheat the oven to 375 degrees.
Butter six 6-ounce individual soufflé molds. Sprinkle the bottom and sides of
molds with superfine sugar and rotate the dish so that the sugar evenly coats the surface; shake out excess. Place dishes on a baking sheet.
Heat the raspberry purée in a saucepan. In a small mixing bowl, dissolve the cornstarch and cold water in a mixing bowl. Whisk in the bubbly raspberry tothicken. Strain into a mixing bowl.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm.
With a rubber spatula, fold the egg whites into the cooled raspberry mixture.
Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and
level the mixture with a small spoon or spatula.
Bake for 12 to 16 minutes
Sprinkle with icing sugar and serve with sabayon sauce.
SABAYON SAUCE
makes 2 cups
5 egg yolks
3/4 cup sugar
1 cup Chablis (dry white wine)
Add the egg yolks to the top of a double boiler and beat with a whisk while
gradually adding the sugar. Beat until blended. Gradually beat in the wine.
Place in a double-boiler over boiling water and cook, stirring with a wooden
spoon, until the mixture begins to thicken, then whisk until frothy and reaches the consistency of a light custard . Remove from the heat.
Ideally, this sauce is served immediately with the soufllé but, if necesary, it
may be left sitting, covered, for about one hour. Serve warm or at room
temperature.
This sauce is also very good over fresh raspberries or
strawberries.
