Raspberry Souffle Recipe

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I bought raspberries, also known as mountain strawberries. While buying, I had Raspberry Pie in mind, but because I wanted something different, I decided to make Raspberry Souffle.

Raspberry is an excellent fruit that grows on thorny bushes resembling blackberries. It grows spontaneously in nature, and the fruit it produces is likened to a mulberry fruit. It contains components such as protein, provitamin A, vitamin C, carbohydrates, cellulose. Syrups are sometimes used in making liqueurs while making jams. Those who wish can also eat it as a fruit.

Raspberry fruit has effects on people such as constipation, diuretic, digestive, appetizing, germicidal, antipyretic, calming.

Benefits: It has many benefits such as cleansing the blood, lowering blood pressure, cleaning toxic substances in the body, diuretic, relieving constipation and keeping people fit.

4 persons
Preparation time; 10 minutes
Cooking time: 25-30 minutes
Difficulty level: 2

Ingredients

3 tablespoons of melted butter
4 tablespoons of granulated sugar

Souffle

3 tablespoons of butter
100 gr. granulated sugar
2 tablespoons of flour
180 ml. milk
300 gr. fresh raspberries smashed with a fork
6 large egg whites
Powdered sugar (for sprinkling)

How to Make Raspberry Souffle

• Turn your oven on Heat at 180 degrees. 4 pieces of 300 ml. Brush melted butter into the bulky souffle bowl.
• Sprinkle with sugar and pour the excess back onto a plate. Put the souffle cups on a tray and let them sit.
Souffle: Place the butter in a small saucepan and melt over medium heat. Add the flour into it, cook for 1 minute, stirring constantly. Remove from the stove and stir with a wooden spoon while adding the milk little by little.
• Put the pot back on the fire. Cook for another 5 minutes, stirring constantly, until it thickens and begins to boil. Lower the heat and cook for 2 more minutes while continuing to stir.
• Transfer the mixture to a medium sized bowl. Add the crushed raspberries with sugar and mix.
• Beat the egg whites in a large bowl with a mixer at high speed until firm.
• Take 1 tablespoonful of the egg yolk and mix it into the raspberry mixture. Add the remaining egg white into it little by little.
• Divide the mixture you prepared into the souffle cups. Level them with the back of a spoon.
• Put the molds in the oven and bake for about 15-20 minutes until the soufflés rise and harden.
• Sprinkle powdered sugar on them and serve immediately.

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