History and origin of Raspberry Soufflé
The soufflé is a classic of French gastronomy dating back to the 18th century. Its name means "to blow" or "to inflate" in French, referring to the light and fluffy texture it achieves when baked. Although it was originally prepared with savory flavors, sweet variations became popular over time, among which the fruit soufflé stands out.
Raspberry soufflé is a delicious version that combines the acidity and freshness of this fruit with the softness of the soufflé. In different Latin American countries, it is usually called simply "raspberry soufflé" or, in some regions, the term "fruit soufflé" is used to refer to similar preparations, adapted to local fruits.
This recipe is a perfect example of how French cuisine has influenced Latin American gastronomy, creating their own versions that respect the technique and exploit native flavors.
How to prepare Raspberry Soufflé
Ingredients:
Raspberry Purée, Sugar, Egg Whites, Lemon Juice
Steps:
Place raspberry purée and 1 tablespoon of sugar in a blender and blend at medium speed for 1 minute.
Beat egg whites, lemon juice, and sugar until firm and fluffy.
Gently fold the egg whites into the raspberry mixture.
Pour into 4 lightly greased and sugared small molds.
Place in a preheated oven at 400 degrees.
Bake for 12-15 minutes or until golden brown.
Serve immediately.
