Moroccan-Style Raspberry Souffle with Rose Water
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Moroccan
Serves: 4-6
Ingredients
  • 1 pint fresh raspberries (I prefer Driscoll's)
  • 4 tablespoons of sugar
  • 1 teaspoon rose water
  • 6 egg whites
  • 2 ounces butter (to coat ramekins)
Instructions
  1. Preheat oven to 400 degrees.
  2. Lightly butter 6 cocottes or ramekins.
  3. In a blender, place the raspberries and 1 tablespoon of the sugar. Blend until raspberries are pureed.
  4. Add the rose water to the puree, mix well, and pour into a mixing bowl.
  5. In a separate large bowl, slowly beat the egg whites with a handheld electric mixer for a few minutes. Then add the remaining 3 tablespoons sugar. Increase the speed to high and beat until the mixture forms stiff peaks.
  6. Fold the egg whites gently into the raspberry mixture until fully blended.
  7. Divide the mixture between the cocottes or ramekins and level the tops with a spatula.
  8. Place in the oven on top of a baking sheet and bake for 13-15 minutes or until the soufflés rise.
  9. Serve immediately.
Recipe by Tout va bien! (tm) at https://christymajors.com/around-the-world-sharing-morocco/