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Raspberry Souffle

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6

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INGREDIENTS
 
  • 1 tablespoon Coconut Oil - for greasing
  • 0.25 cup Clover Honey - heated
  • 1 Lemon - juiced
  • 1 cup Raspberries
  • 5 Egg White - free-range
INSTRUCTIONS
  • Preheat the oven to 400ºF.
  • Grease 6 ramekins with coconut oil.Heat the honey so that it is runny and set aside.
  • Juice the lemon, straining to remove any seeds or flesh. Set aside. Reserve 12 raspberries. Purée the remaining
  • raspberries in a blender until liquefied. Strain to remove the seeds.Set aside in a medium-sized bowl.
  • Place the egg whites into a clean, dry bowl. Beat until soft peaks form, then slowly drizzle in the honey, beating
  • well between each drizzle. Once all of the honey has been incorporated, place a large spoonful of the meringue mixture into the raspberry mixture. Mix until well combined. You don’t need to be too careful at this stage.
  • Next, transfer the raspberry mixture into the meringue mixture. Fold it in carefully, being careful to keep the light and airy texture of the egg whites. Spoon the meringue into the prepared ramekins. Fill right to the top. Tap gently on your kitchen counter to remove
  • any air bubbles. For a neat soufflé, scrape the top so it sits flush with the ramekin dish.
  • Place in a deep baking sheet. Fill halfway up the sides of the ramekins with cold water. Bake for 10-12 minutes or
  • until the soufflés have risen and are a light golden color. Serve immediately with the remaining raspberries.
  • Don’t need to be too careful at this stage.
  • Preheat the oven to 400ºF.
  • Grease 6 ramekins with softened coconut oil.
  • Heat the honey so that it is runny and set aside.
  • Reserve 12 raspberries. Purée the remaining raspberries in a blender until liquefied. Strain to remove the seeds. Set aside in a medium-sized bowl Juice the lemon, straining to remove any seeds or flesh. Add to the raspberry mixture.
  • Place the egg whites into a clean, dry bowl. Beat until soft peaks form, then slowly drizzle in the honey, beating well between each drizzle.
  • Once all of the honey has been incorporated, place a large spoonful of the meringue mixture into the raspberry
  • Next, transfer the raspberry mixture into the meringue mixture. Fold it in carefully, being careful to keep the light and airy texture of the egg whites.
  • Spoon the meringue into the prepared ramekins. Fill right to the top. Tap gently on your kitchen counter to remove any air bubbles. For a neat soufflé, scrape the top so it sits flush with the ramekin dish.
  • Place in a deep baking sheet. Fill half- way up the sides of the ramekins with warm water. Bake for 10-12 minutes or until the soufflés have risen and are a light golden color. Serve immediately with the remaining raspberries.
NOTES
Do not open the oven door during baking as this will deflate the soufflé.
Honey contains fructose. Northern latitude honey (clover, raspberry, alfalfa) contain a closer ratio of fructose to glucose than tropical honey (like the honey that Monash University tested and noted as a high fodmap food). Since northern latitude honey contains a closer ratio of fructose to glucose, this improves fructose absorption and we find that many people with fructose intolerance can enjoy a small amount of northern latitude honey. Please try this and see how you do (easy enough to test out in tea, like Rooibos tea).
Guest Guru Patsy Catsos recommends to her patients and readers, to not include honey. If you were referred to GutRxGurus by Patsy, please omit honey from this recipe. We're happy to make a suitable substitution suggestion. Feel free to post a question in the forum!

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