Two cups of raspberries, washed, cleaned, and chopped
1/2 cup of orange juice
1/2 cup of rum syrup
To taste
3 tablespoons of butter
3 tablespoons of all-purpose flour
One cup of milk
Four eggs, separated (whites and yolks)
Cream chantilly
Two cups of raspberries, washed, cleaned, and chopped
1/2 cup of orange juice
1/2 cup of rum syrup
To taste
3 tablespoons of butter
3 tablespoons of all-purpose flour
One cup of milk
Four eggs, separated (whites and yolks)
Cream chantilly
Preheat the oven
Mix the raspberries, orange juice, rum syrup, and to taste
Melt the butter in a pan, add the flour, and mix until well combined
While this is happening, bring the milk to a boil and then add it to the mixture of butter and flour, stirring vigorously
Add the lightly beaten egg yolks, mix, and let cool
Beat the egg whites until snowy white and fold into the previous mixture
Scoop off any excess liquid from the raspberries and reserve
Place the raspberries at the bottom of a soufflé dish, prepared and sprinkled with to taste
Pour the soufflé over the top and bake until it rises, turns golden brown, for 30-45 minutes
Serve immediately with cream chantilly mixed with the reserved raspberry liquid.
