Raspberry Egg White Soufflé

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

If there's still some raspberry left, you can make a sauce. Add a pinch of mint, a little lemon juice, and honey to the raspberries in a blender.

Ingredients

Sugar - 2.8 oz
Egg white - 8 pieces
10% cream - 3 fl oz
Vanilla extract - to taste
Raspberry leaves - 7.1 oz

Step by Step guide

Step 1

Whisk the egg whites with sugar until a thick, glossy mixture forms. In another bowl, whip the cream until it becomes a thick, airy mass. Gently fold the whipped cream into the egg whites along with a few drops of vanilla extract (if you don't have extract, you can add the seeds from half a vanilla pod to the mixture).

Step 2

Fill ceramic molds or suitable-sized tea or coffee cups one-third full with raspberries, then pour in a mixture of whipped egg whites and cream. Wrap each cup in foil and place them in a steamer for fifteen minutes.