Pot Soufflé on Marinated Raspberries


Rating: 3.73 / 5.00 (73 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the pot soufflé:











For the ramekins:




For the marinated raspberries:





Instructions:

For the curd soufflé, pass the curd through a sieve using a pastry card.separate the egg. Mix curd, egg yolks, lemon juice, yogurt, cornflour and salt until smooth.Beat egg whites with sugar until stiff. Grease small molds with a little butter and sprinkle with sugar. Fill an ovenproof dish 1 cm high with hot water. Place the molds in the water and cook in the oven at about 200°C (bottom heat only) for 20 minutes.For the marinated raspberries, puree the raspberries with honey and arrange the sauce on the plates.Stir the Cremefine until smooth. Turn the finished potato soufflé on top and serve warm.

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