Raspberry souffle

Raspberry souffle

Eggs (whites) 84, 35 sugar, raspberry 50, 2 butter, powdered sugar 5, milk or cream 150.

Prepared berries through a sieve. In the resulting puree add the sugar, milk and boil down until the sauce is begins to hold well on the scapula. The prepared mixture to combine with the whipped whites and mix scapula well. Brewed souffle to put a slide in the melchior pan greased with butter. Further, the process of cooking, like when cooking vanilla souffle.

Can be the same mass to put a picture, releasing it from the paper rolls in stacked slide souffle.  Bake souffle in the oven at a temperature of 200-250°C.
Submit souffle sprinkled with powdered sugar.



2 Comments Add yours

  1. Candace Kage says:

    Raspberry tasty treat for when my bushes are loaded with these tasty treats.


  2. Paola Cioppi says:

    Mmm, yum yum, that sounds sooo tasty!!!!


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