Valentine’s Day II :: Barbie and Ken’s Pink Velvet Souffle

14 Feb
Yes, these two are dolls, plus I’m rather suspicious of their immaculately leggy proportions but they’ve made my couples-inspired recipe collection nonetheless because I’m a huge fan of the colour-palette. This naturally flavoured and food colouring-less souffle is as pretty as their pastel dreamhouse and as airy as Barbie’s noggin. 

Ingredients:

  • 2 oz. fresh or frozen raspberries, thawed 2 tbsp. sugar
  • 2 egg whites
  • Pinch of salt
  • Butter for greasing ramekins or muffin tins
Directions: Puree raspberries until smooth, strain out seeds with fine mesh strainer if necessary. Preheat oven to 400 F, butter the insides of 2 ramekins, and do not allow for any unbuttered spots or areas with clumps of butter to help soufflés rise well. Coat inside with sugar, and shake out excess.  In a clean and cool metal bowl, beat the egg whites with pinch of salt until foamy. Gradually incorporate the sugar while beating on high until mixture forms stiff, glossy peaks. Add half of the egg whites to the raspberry puree and gently fold in. continue with the rest of the egg whites until uniformly coloured. Spoon batter into ramekins or muffin tins, fill almost to the top. Bake for 10 minutes until tops have begun to turn golden brown.  Dust with powdered sugar and serve immediately, very immediately.
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