Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Butter 4 Egg yolks
85 g (3oz) sugar 1/2 Lemon, juice of
1 tb Sugar (extra) 12 Egg whites
400 g (14oz) raspberries

---------------------------SAUCE--------------------------------
300 g (10oz) raspberries 1 Lemon, juice of
2 To 3 T icing sugar

--------------------------GARNISH-------------------------------
2 ts Icing sugar

To Drink: - Sweet white wine

Level of Difficulty: Fairly easy Preparation Time: 1 hour Prepare in
Advance: Yes
First make the sauce. Pur?e the raspberries in a food processor or by
rubbing them through a wire strainer. Stir in the icing sugar and the
lemon juice. Add more sugar, if necessary.

Sieve the sauce to remove the pips. Keep cold.

Preheat the oven to 200øC/400øF/Gas Mark 6. Grease a souffl? dish or
individual ramekins with the butter and coat with 1 T of the sugar.
Place on a baking sheet.

Mix the raspberries with half the remaining sugar and work in a food
processor. Alternatively, pur?e the raspberries by rubbing them
through a wire strainer and then stir in the sugar. Mix the pur?e
with egg yolks and lemon juice.

Beat the egg whites until they form stiff peaks. Beat in the
remaining sugar. Beat until the mixture is stiff and shiny.

Carefully mix the raspberry pur?e with the beaten egg whites.

Spoon the souffl? mixture into the prepared dish or dishes. Smooth
the top.

Place the tray in the bottom of the oven. Bake for 12 mins until the
souffl? has risen well.

Sprinkle over the icing sugar and serve immediately with the raspberry
sauce.

Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94

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