Why I Love This Recipe
The first time we tasted raspberry souffle was at the Hyatt Regency in Maui.
Ingredients You'll Need
½ cup bread flour
1 cup butter
4 cups milk
10 egg yolks
10 egg whites
1 cup sugar
½ cup raspberry puree
Heat milk with half the sugar to a strong simmer.
Mix butter and flour to a dough and flake this dough in the milk mixture.
Continue simmering until mixture has thickened.
Remove from heat.
Add egg yolks and raspberry puree with a wooden spoon, and set aside.
Whip egg whites with remaining sugar to a stiff merengue and fold in the above mixture.
Fill into buttered and sugared souffle molds.
Set souffle molds in a shallow pan of water and bake at 395ºF for 30 minutes.
Serve with your favorite warmed chocolate sauce.