Strawberry Souffle
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Strawberry Souffle
Yield: 2 pans
In a medium-size mixing bowl, whisk together the egg yolks and 2 tablespoons sugar until pale yellow. Add the creme fraiche, then the dark rum. Whisk in the sifted all-purpose flour and raisins.
In a separate mixing bowl, whisk the egg whites to soft peak. Stream in the sugar, and continue whipping until firm peaks form. Fold the egg whites into the "Kaiser" base.
Spoon the souffled "Kaiser" base between the 2 buttered and sugared saute pans. Bake at 425 degrees for 10 to 12 minutes.
For Sauce: Warm all ingredients in a pan and then spoon some of the sauce out of the pan onto a plate and then place the pastry on top. Add powdered sugar to taste.
This recipe yields 2 pans; enough for 4 to 8 servings.
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