The sun had just begun to rise over the rolling hills of the countryside as I stepped into the kitchen, the air filled with the sweet scent of blooming raspberries. This delicate fruit has always held a special place in my heart, reminding me of summer afternoons spent picking berries with my grandmother. We would gather them in wicker baskets, laughing and sharing stories, with the promise of a special dessert at the end of our labor. Today, I’m embracing that tradition and transforming these vibrant berries into a light and airy raspberry soufflé, kissed with a hint of vanilla.
### Ingredients
– 1 cup fresh raspberries, plus extra for garnish
– 2 tablespoons granulated sugar, divided
– 1 teaspoon lemon juice
– 2 tablespoons unsalted butter, softened, for greasing ramekins
– 3 tablespoons granulated sugar, for coating ramekins
– 3 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1/4 cup granulated sugar (for meringue)
– 1 teaspoon pure vanilla extract
– Powdered sugar, for dusting
### Instructions
Prepare your ramekins by greasing the insides with softened butter. Sprinkle about a tablespoon of granulated sugar inside each ramekin and gently rotate to coat evenly. This will help the soufflés rise beautifully. Place the prepared ramekins in the refrigerator to chill while you work on the soufflé mixture.
In a small saucepan over medium heat, combine the fresh raspberries, 2 tablespoons of granulated sugar, and the lemon juice. Cook gently, stirring occasionally, until the raspberries break down into a thick, syrupy mixture, about 5 minutes. Remove from heat and strain through a fine mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible. Set the raspberry purée aside to cool slightly.
In a mixing bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the 1/4 cup of granulated sugar while continuing to whisk until you achieve stiff, glossy peaks. Be sure not to overbeat the egg whites; they should hold their shape but still be smooth and shiny.
Gently fold the raspberry purée into the meringue, along with the vanilla extract. Use a spatula to combine the mixtures carefully, ensuring you maintain the airy texture of the egg whites.
Remove the chilled ramekins from the refrigerator and spoon the soufflé mixture into each one, filling them to just below the rim. Smooth the tops with the spatula and run your thumb around the edge of each ramekin to help the soufflés rise evenly.
Place the ramekins on a baking sheet and pop them into a preheated oven at 375°F (190°C). Bake for about 12-15 minutes or until the soufflés have puffed up and turned a beautiful golden color. Avoid opening the oven door during baking, as this could cause the soufflés to collapse.
Once baked, remove the soufflés from the oven and dust with powdered sugar. Serve immediately, garnished with a few fresh raspberries on top.
As you take that first delicate spoonful, savor the vibrant raspberry flavor mingling with the luxurious texture of the soufflé. Each bite is a nostalgic embrace of summer sweetness, reminiscent of those cherished afternoons spent in the warm embrace of my grandmother’s kitchen.