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6 tb Sugar
1 1/4 c Raspberry jam, sieved
1 tb Grand Marnier liqueur
6 Egg whites
2 c Fresh raspberries
4 tb Sugar
2 tb Grand Marnier liqueur
To prepare the souffles: Pre-heat the oven to 350*F. Spray six 6-ounce
souffle dishes with vegetable oil spray and coat lightly with the
sugar.Stir together the jam and the liqueur.Using a fat free copper or
other large bowl (clean the bowl with lemon juice before using), beat the
egg whites by hand with a balloon whisk until a topknot of beaten whites
clings to the end of the whisk when you lift it. (Whisking by hand makes
the egg whites more creamy and less dry.) Add the jam and fold it in with
the whisk until thoroughly blended. Fill the dishes generously, mounding
the tops, then use a palette knife or dinner knife to smooth the tops flat.
Use your thumb and finger to clean oround the rim of each dish. Bake on
middle rack of oven for 10 to 15 minutes, or until golden.
To make the sauce: In a small saucepan, combine all the ingredients and
place over low heat until the sugar is melted and the berries are just
To serve: Quickly place each souffle on a doily or napkin lined dessert
plate. Cut into the center of each souffle and spoon in some of the berries
and juice. Serve immediately.