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.

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