Egg white souffle with raspberries

4 servings

20 minutes

Egg white soufflé with raspberry is a delicate, airy treat from refined French cuisine. The history of soufflé dates back to the 18th century when culinary masters began experimenting with whipped egg whites to create weightless desserts. This version particularly delights with the combination of the sweetness of the protein cloud and the refreshing tartness of juicy raspberries. The light texture and rich vanilla aroma make it an ideal finish for a romantic dinner or a cozy family tea time. The soufflé is steamed, giving it a special tenderness and melt-in-the-mouth consistency. Serving it with floral honey enhances the flavor, adding subtle sweetness and floral notes. It is a true delight for those who appreciate culinary elegance!

Energy value per serving

• Calories: 211.5
• Proteins: 12.1g
• Fats: 6.5g
• Carbohydrates: 25.1g

Ingredients

• Sugar: 80 g
• Egg white: 8 pc
• Cream 25%: 100 ml
• Vanilla essence: to taste
• Raspberry: 200 g

Cooking steps

1. Whip the egg whites with sugar into a thick, viscous mass. In another container, whip the cream into a thick, airy mass. Mix the cream with the egg whites and a few drops of vanilla essence (if there's no essence, you can add the contents of half a vanilla pod).

   Required ingredients:

   • Egg white: 8 pieces
   • Sugar: 80 g
   • Cream 25%: 100 ml
   • Vanilla essence:  to taste

2. Fill ceramic molds or suitable tea-coffee cups one-third with raspberries and pour in a mixture of whipped egg whites and cream. Wrap each cup in foil and steam for fifteen minutes.

   Required ingredients:

   • Raspberry: 200 g

3. Serve with floral honey.