Raspberry Souffle Recipe Gluten Free

Ingredients raspberry souffle

• 100 g frozen, thawed raspberries
• 1 1/2 tbsp water
• 1 1/2 tbsp raspberry liqueur
• 2 tablespoons powdered sugar
• 1 tbsp potato flour
• 1 tbsp water
• 5 egg whites
• possibly lightly whipped cream or ice cream for serving

How to prepare

• Set oven to 175 ° C.
• Mix the raspberry with stick mixer to a puree. Mix with water, liqueur, and sugar.
• Boil the puree and stir it with potato flour stirred in cold water. Let cool.
• Whisk the egg whites hard and gently turn them into the puree.
• Lubricate 4 batches (for 4 servings). Pour the batter into the molds and bake for about 15 minutes.
  Start timer
• Serve the soufflés immediately with lightly whipped cream or ice cream.