Warm raspberry souffle

Chef Arthur Dorshner prepares warm raspberry souffle. This souffle takes 20 minutes to prepare and cook. Ingredients needed are raspberries, eggs, wild raspberries liquor, sugar and bourbon vanilla pods. For decoration you need mint leaves and raspberry sauce. Raspberry souffl? usually appears on the menu in summer when fresh local berries are available. It is unbelievably light - a sort of cloud of sugar and fruitiness that vanishes on the tongue. The warm coulis adds just the right note of fresh tartness to balance the spun sugar quality of the dish.

A souffl? is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word souffl? is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites. Every souffl? is made from two basic components: a French cr?me p?tissi?re base/flavoured cream sauce or egg whites beaten to a soft peak meringue. Souffl?s can be made in containers of all shapes and sizes but it is traditional to make souffl? in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders. There are a number of variations on the souffl? theme. One is an ice cream souffl?, which combines a souffl? with ice cream and either a fruit or a hot sauce.