Simple Raspberry Soufflé

Simply delicious. Serves 5.

 

INGREDIENTS:

  • 450 g raspberries
  • 80 g powdered sugar
  • 4 large egg whites

METHOD:

  1. Preheat oven to 190°C (375°F).
  2. Puree raspberries until smooth and pass through a sieve to remove seeds.
  3. Mix egg whites until stiff peaks, gradually adding sugar. Then slowly combine with raspberry purée.
  4. Distribute equally among buttered ramekins and bake for 15 min. Serve immediately.

Enjoy!

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