Recipe: Le Cirque Flourless Raspberry Souffle (AKA Flourless Diet Souffle)

FLOURLESS RASPBERRY SOUFFLE

"This easy recipe requires just 15 minutes to cook and is guaranteed to impress your guests. At Le Cirque, we called this a "flourless diet souffle," somewhat of a marketing ploy, which apparently worked because we sold literally thousands of them. This version calls for creating fancy swirls for the top of the souffle using a pastry bag; it's a fun, decorative touch but by no means mandatory."

FOR THE RASPBERRY PUREE:
4 containers (6 ounces each) fresh raspberries
6 tablespoons granulated sugar
1 1/2 tablespoons fresh lemon juice
FOR THE SOUFFLES:
Butter, for greasing the souffle dishes
1 cup plus 2 tablespoons granulated sugar, divided use
18 large egg whites
Powdered sugar (for garnish)

TO MAKE THE RASPBERRY PUREE:
Set aside 36 raspberries for garnish. Place remaining raspberries, 6 tablespoons granulated sugar, and lemon juice in a saucepan over medium heat and cook until fruit is very soft, 15 to 20 minutes. Remove raspberries from heat and allow to cool to room temperature. Puree berries in a blender, stirring, then transfer them to a bowl. Cover the bowl with plastic wrap and refrigerate at least 1 hour.

TO MAKE THE SOUFFLES:
Prepare 6 (8-ounce) ramekins (or 1 1/2-cup souffle dishes) by generously buttering them on the inside and then coating the butter lining with 2 tablespoons granulated sugar; set aside.

Place egg whites in the bowl of an electric mixer with the whisk attachment on low speed. Whip whites until they form soft peaks, then gradually begin adding remaining 1 cup granulated sugar. Continue whipping until egg whites form stiff, glossy peaks.

Remove egg whites from mixer and gradually fold in 1 1/4 to 1 1/2 cups raspberry puree in thirds, taking care to not overfold. (If you like an airy, lighter-flavored souffle, add the lesser amount of puree; if you prefer more intense fruit flavor, add the greater amount.) Reserve any remaining puree.

Using a pastry bag with the large plain tip, pipe the souffle mixture into the ramekins, swirling it so each souffle has a peak like a soft ice cream cone. (Alternatively, just spoon the mixture into the souffle dishes or ramekins, filling them not quite to the top.) Stud the peaks of the souffles with the reserved raspberries. Place the souffles in a preheated 400-degree oven immediately.

Bake about 15 minutes, until puffed and golden. The center of the souffle should still be soft. Dust with powdered sugar and serve immediately, garnished with any leftover raspberry puree.

Makes 6 servings
Source: Geoffrey Zakarian's Town/Country: 150 Recipes For Life Around the Table by Geoffrey Zakarian