Raspberry soufflé

4 portions
Raspberry soufflé
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Ingredients

4 egg whites
100 g Dansukker granulated sugar
150 g raspberries
Dansukker Granulated Sugar for greasing the moulds
Butter or margarine for the moulds

 

Decoration
Dansukker Icing Sugar


Grease four small soufflé moulds and sprinkle sugar inside them. Set the oven temperature to 150°C. Beat the egg whites until stiff. Add the sugar while still whisking. Fold the raspberries into the egg white mixture. Divide the mixture between the moulds and place in the lower part of the oven. Bake for about 25 minutes. Dust with icing sugar and serve immediately.

The recipe was made by

Dansukker