I’ve been on a souffle expedition this past week and conclude with a simple raspberry souffle. Don’t raise an eyebrow and scoff at the short ingredients list or inquire why I didn’t include any liqueur, it really would have overcomplicated the pure, bright raspberry flavor. Trust me.

While the chocolate souffle required a double boiler for melting chocolate and the cheese souffle needed a bechamel sauce, this souffle is the easiest of the three to make. A fruit puree mixed with beaten egg whites and baked. Whether you bake it as the final course of a romantic dinner, or better still – a friendly bribe, no one will be able to resist your requests after taking a bite from this light-as-air dessert.
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