Raspberry soufflé

Preheat the oven, 200°C/ 392F. If I want to be sure that my soufflé rises perfectly, I start out with the oven 25 to 50 degrees higher than needed, than I turn down after adding the ramequins to compensate for the heat lost.

In a blender, liquidize the raspberries. Sift the fruit out in a nylon sieve (raspberries are a bit acid and might be tainted by metal sieves), to eliminate all the seeds. Add a tablespoon of lemon juice.

Whisk the confectioners’ sugar and the egg whites in a large bowl and whip until you form a firm mixture, similar to meringue mix. If you need a totally gluten free dessert, be attentive as many ready to use confectioner’s sugars may contain gluten. In any case you can prepare confectioner’s sugar by yourself simply blending some white caster sugar and vanilla powder.

Add a hint of salt. Make sure all the equipment you are using is spotless and clean. Greasy spoons stop egg whites from rising, and your soufflè may collapse.

Mix the fruit compost to the meringue. Be attentive to incorporate the two parts in a delicate way, doing an eight movement with the spatula, from the bottom to the top of the bowl.

Spoon this smooth and soft mixture in 6-8 porcelain ramekins, previously greesed with butter.

Number of portions depends on ramequins size.

Bake in the middle of the oven, or in the lower part (heating from the low will give it a boost to raise vertically) even for 9 minutes. Do not open the door of the oven to check the cooking status, otherwise your soufflé will collaps, as this kind of preparation does not love sudden changes of temperature.

Serve immediately the dessert, that has to be eaten warm, with confectioners’ sugar on top.

Enjoy!