Raspberry Soufflé

My husband and I were recently watching Food Safari, the French edition, and saw them doing a Raspberry Soufflé.  Now, I've never had much luck with soufflé's but this chef (I know I know... he's a professional) made it look soooooo easy that I just HAD to try it.  So, I did...  Good things happened!  The soufflé was FANTASTIC... even though it was a little overdone on the top.  (Here's a link to the recipe.)

A couple of points about how I did this:

• I used frozen raspberries.
• My serving bowls were to large.  Next time, I'll use those little six ounce bowls.
• I used fan forced heat in my oven... don't do this.  It browns the top a little too fast.
• They didn't include a coulis recipe so I made my own...  I've added that at the end of this post.
• I didn't have freeze-dried raspberries so I used caster sugar instead.

Removing the raspberry seeds through a sieve  

Finished soufflé, fresh out of the oven...notice the overly
 browned tops.  It didn't subtract from the taste at all!

Finished (well almost) product complete with raspberries
and icing sugar.

My raspberry sauce, being poured into the soufflé.

About to take the first bite!

And the mess that I had to clean up afterward....
it was totally worth it!

As promised, here's my recipe for raspberry coulis:

• 1 450g package of frozen raspberries, thawed
• 5 TBSP sugar
• 1 TBSP fresh lemon juice

1. Place the raspberries and sugar in a saucepan and simmer over low heat until all sugar has dissolved.  If your mixture is overly dry, add a tablespoon or two of water.
2. Transfer the mixture into a blender, or if using a hand blender a tall glass, and puree until smooth.
3. Using a mesh strainer, strain the mix into a bowl.  Continue pushing the residue through the sieve until just seeds are left.  Discard seeds.
4. Transfer to a serving dish.  

BTW... I've used this recipe for a number of things.  Over fruit, ice cream, crepe's, etc... 

If you decide to make this, you will not be disappointed!