Ingredients for soufflé:

  • Butter - 2 teaspoons;
  • Sugar - 100 g;
  • Egg yolks - 4 PCs.;
  • Lemon - 1 PCs;
  • Egg whites - 12 PCs;
  • Raspberry - 400 g

Ingredients for sauce:

  • Sugar powder - 50 g;
  • Lemon - 1 PCs;
  • Raspberry - 300 g

Preparation:

  1. First of all, you need to prepare the sauce for the souffle. Using blender to prepare a puree Mattila. If there is no blender, you can skip the berries through a sieve.
  2. In the raspberry puree, add the powdered sugar and squeeze the juice of one lemon, mix well. If you're a fan of sweet, you can add a little more sugar.
  3. Strain the sauce to remove lumps and seeds raspberries. Put the mixture in the refrigerator.
  4. The oven must be heated to 200 degrees. The souffle dish greased with butter. Also raspberry soufflé can be done a La carte dish, use individual molds. Sprinkle a tablespoon of sugar. Put the form on a baking sheet.
  5. Mix the raspberries with half of the remaining sugar and mix all in blender or through sieve to mash and pour into it the sugar, mix. Mix mashed potatoes with egg yolks and the juice of half a lemon.
  6. The egg whites until soft education peaks. Add the remnants of sugar and again beat until the mixture is elastic and shiny.
  7. Gently mix whipped egg whites with raspberry puree.
  8. Put the cooked mixture into the mold and smooth the surface.
  9. Place the baking tray in the bottom of the oven. Cook for 13-15 minutes. Souffle has enough to climb.

For registration souffle you can use powdered sugar and serve with chilled raspberry sauce. As a drink perfect sweet white wine.