Raspberry Souffle

1. Coat the inside of 4 to 5 individual serving size ramekins with butter, or non-stick spray and make sure you cover the whole ramekin, including the top. Then, sprinkle a little bit of confectioners’ sugar inside of each ramekin. Preheat the oven to 350 F/177 C.
2. Puree the raspberries in a blender. Then strain the puree through a fine mesh sieve into a bowl to get some of the seeds out. Combine the puree and the sugar in a saucepan over medium heat and whisk until the sugar has fully dissolved. Then, wait for the mixture to reach 240 F/116 C.
3. Meanwhile, place the egg whites in the bowl of your mixer fitted with the whisk attachment. When the sugar puree reaches 230 F/110 C, start whipping the egg whites on medium speed.
4. When the sugar mixture has reached 240 F/116 C, and the egg whites have reached soft peaks, increase the mixer speed to high and carefully pour the hot mixture into the egg whites. Whip only to soft peaks.
5. Immediately put the mixture into a pastry bag and fill the prepared ramekins to the top. Bake about 20 minutes or until it is fully risen and lightly browned. Serve immediately.

Recipe adapted from the book The Culinary Institute of America Baking and Pastry.