Recipe: Raspberry Souffle and 10 Rules for a Perfect Souffle

10 RULES FOR A PERFECT SOUFFLE:

- Use egg whites that are at room temperature
- Ensure the bowl, beaters and spatula are immaculately clean and grease-free
- Add a pinch of salt when the egg whites are foamy
- Don't stop for a second once you start beating the egg whites
- Use straight-sided, individual porcelain ramekins
- Grease the souffle dishes generously
- Cool the souffle base to lukewarm before adding the egg whites
- Fill the ramekins to 1/2-inch below the rim
- Bake the souffles in the center of the oven
- Serve the souffle straight from the oven

There is a good reason for each of these rules, which apply whenever you make a souffle.

Warm egg whites give the most volume; any grease, even a speck of egg yolk, prevents them from rising fully. A pinch of salt adds stability to the beaten whites. Cream of Tartar or a few drops of lemon juice can also do this. A flavor base that is too hot or cold deflates the egg whites.

Expanding whites glide most easily up a straight-sided dish. Greasing the dish helps them slide easily. Filling ramekins generously helps your souffles rise to a nice two-to three-inch "hat." Baking in the center of the oven ensures that they will rise evenly.

Just as heat makes a souffle rise, cold makes it fall. So rush these perfectly puffed, lightly browned, Raspberry Souffles straight to the table while your guests salivate in anticipation.

RASPBERRY SOUFFLE

Non-stick cooking spray
2 Tbsp. plus 4 teaspoons sugar
3/4 cup low-fat milk
2 Tbsp. cornstarch
1/3 cup seedless raspberry preserves
1 1/2 tsp. orange-flavor liqueur or defrosted orange juice concentrate
1/2 tsp. vanilla
3 egg whites
Pinch salt
FOR THE SAUCE:
1 cup defrosted frozen, sweetened raspberries
1 Tbsp. orange-flavor liqueur or defrosted orange juice concentrate

Preheat the oven to 400 degrees F. Spray four 8- or 10-ounce porcelain ramekins with cooking spray and sprinkle the inside of each dish with a teaspoon of the sugar; set aside.

In a medium saucepan, whisk together 1/4 cup of the milk and the cornstarch. Add the remaining milk. Cook the mixture over medium heat until it thickens, whisking constantly, about 4 minutes.

Stir in the preserves, liqueur or orange juice concentrate, and vanilla until the preserves are dissolved. Remove from the heat, cover with plastic wrap and cool to lukewarm.

When you are ready to serve the souffles, beat the egg whites in a large bowl with a hand mixer until frothy. Add the salt and continue beating until the whites form soft peaks. Keep beating, while gradually sprinkling in 2 tablespoons of sugar, until the whites form stiff peaks. Gently mix 1/3 of the beaten whites into the raspberry mixture. Scrape this mixture into the bowl with the egg whites and fold with a rubber spatula until they are almost completely combined.

Gently divide the mixture among the prepared ramekins, filling them each three-quarters full. Set the ramekins on a baking sheet and place on a rack in the center of the oven.

Bake 15-18 minutes, until the center of the souffles are soft, but not liquid and the tops are lightly browned.

Meanwhile, prepare the sauce by mixing the raspberries with the orange liquid.

To serve, cut into the center of each souffle and spoon or pour on some of the sauce.

Source: Dana Jacobi for the American Institute for Cancer Research