Raspberry Soufflé

[raspberry Soufflé; mb-©-05]

Caterwauling is hosting, THE CARNIVAL OF RECIPES #72!.
As many will be attending New Year’s Eve Balls, the theme is:
Holiday balls (as in "round food") ...(Round Soufflé it is!)...(^_^)

~~~Soufflé aux Baies (Raspberry Soufflé)~~~
"Learning to master the art of making a soufflé, is a gift you should give yourself, for the New Year. With this mastery, you will make cheese, spinach, and numerous types of soufflé....

(This soufflé: "Wonderful with champagne") ~M.B.

(Serves 4)
6- 1/2 tablespoons (10 cl) milk
3- 1/2 (45 g) granulated sugar
3 tablespoons (30 g) flour
4 egg yolks - 3 egg whites
1/2 pint (100 g) raspberries and baby strawberries
1 teaspoon butter - confectioner's sugar
4 whole candied raspberries (optional: added decoration)

Follow carefully, if it is your first soufflé:

Boil the milk. Beat the egg yolks and 3 tablespoons of sugar until the mixture becomes lemon-colored, then whisk in the flour and the hot milk little by little. Pour into a saucepan and cook over a moderate heat 2 minutes or until thick, then pour this pastry cream into a bowl and reserve.
Puree the mixed berries (raspberries and baby strawberries) and strain the juice.
Beat the egg whites until quite stiff stir in the mixed-berry juice, and then carefully fold this into the bowl, of pastry cream.
Butter a soufflé mold; sprinkle the inside of the mold with the remaining sugar to coat the sides then fill with the mixed-berry cream up to the edge of the mold. Bake in a 476 degree F (250 degree C) oven for 15 to 16 minutes.
Remove from the oven, sprinkle with confectioner's sugar (as I've done here)
You may choose to serve with stewed raspberry and baby strawberries, flavored with a little Grand Marnier and red currant jelly! (Candied raspberries for Deco; is nice touch)...... Viola!

Tip: 1. Bring these to their equivalent: stiffen egg whites, carefully fold into pastry cream.
Tip: 2. Remember it's "layers" and watch your temperatures. (^_^)

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