raspberry zabaione soufflé
Feb. 21st, 2014 08:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarah posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
faultlessrecipesbutter
sugar
1 c. raspberries
kirsch or fruit liqueur
3 eggs
salt
cream of tartar (opt)
powdered sugar (opt)
Preheat oven to 375°F (350° if you've got my oven). Prepare a 1 quart / 1 liter soufflé bowl by buttering the inside and then coating it with sugar. [I used four ramekins.]
Rinse and dry the fruit. Reserve about ½ cup—a small handful—of the fruit for placing on top of the cooked soufflé.
Make a zabaione: whisk 3 egg yolks with ¼ cup (50g) sugar over low heat and add ¼ cup (50g) of kirsch—cherry-flavored brandy. [I used pomegranate liqueur.] Save the egg whites for whisking. After adding the kirsch, add the raspberries and stir, thoroughly mashing it in. You don’t need to actually cook the egg yolks until they set; you’re just looking to stir and whisk them until you have a frothy, warm, soft foam. Set aside while preparing the egg whites.
Whisk the egg whites to soft peak stage, adding a pinch of salt for taste. [Whip for longer than you think. Add a pinch of cream of tartar if you need a hand with the whipping.] Fold the egg whites into the fruit base and transfer the mixture to the soufflé bowl. Bake in an oven until it has risen and the top is browned, about 15 to 20 minutes. Remove and place the soufflé dish on a wooden cutting board. Dust with powdered sugar, place the reserved fruit on top, and serve at once.
via Cooking for Geeks
sugar
1 c. raspberries
kirsch or fruit liqueur
3 eggs
salt
cream of tartar (opt)
powdered sugar (opt)
Preheat oven to 375°F (350° if you've got my oven). Prepare a 1 quart / 1 liter soufflé bowl by buttering the inside and then coating it with sugar. [I used four ramekins.]
Rinse and dry the fruit. Reserve about ½ cup—a small handful—of the fruit for placing on top of the cooked soufflé.
Make a zabaione: whisk 3 egg yolks with ¼ cup (50g) sugar over low heat and add ¼ cup (50g) of kirsch—cherry-flavored brandy. [I used pomegranate liqueur.] Save the egg whites for whisking. After adding the kirsch, add the raspberries and stir, thoroughly mashing it in. You don’t need to actually cook the egg yolks until they set; you’re just looking to stir and whisk them until you have a frothy, warm, soft foam. Set aside while preparing the egg whites.
Whisk the egg whites to soft peak stage, adding a pinch of salt for taste. [Whip for longer than you think. Add a pinch of cream of tartar if you need a hand with the whipping.] Fold the egg whites into the fruit base and transfer the mixture to the soufflé bowl. Bake in an oven until it has risen and the top is browned, about 15 to 20 minutes. Remove and place the soufflé dish on a wooden cutting board. Dust with powdered sugar, place the reserved fruit on top, and serve at once.
via Cooking for Geeks
