“From Epicurious - they credit to Chef Luke Mangan's Blass Brasserie in Sydney.”
READY IN:
40mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Butter 8 3/4 cup souffle dishes. Coat with sugar; tap out excess. Puree raspberries with 3 T sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead, cover an let stand at room temperature.
  2. Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divid souffle mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve souffles, passing chocolate sauce and ice cream separately.

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