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Salad with pineapple and walnuts
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Rassolnik soup
Mussels in garlic sauce
Baklava with sour cream
Raspberry soufflé in chocolate sauce
How to cook Raspberry soufflé in chocolate sauce
Step 1
Place the raspberries in a saucepan. Add sugar and 40-50 ml of water. Stir. Cook over low heat for 5 minutes. - the berries should give some juice, but keep their shape.
Step 2
Remove the saucepan from the fire. Wipe the berry mass through a sieve, removing the seeds. Cool completely.
Step 3
Whisk egg whites with powdered sugar until firm. Add in batches to raspberries. Stir quickly with a silicone spatula.
Step 4
Lubricate portioned heat-resistant molds with butter, sprinkle with powdered sugar, shake off the excess. Spread the soufflé over them, filling them about 2/3. Bake at 180°C for 15-20 minutes. Remove the molds from the oven, let the souffle cool.
Step 5
For the sauce: Break the chocolate into pieces. Melt in a water bath, adding cream and cocoa. At the very end, add honey, mix until smooth and immediately remove from heat.
Step 6
Pour the sauce into deep bowls. Break the soufflé into large pieces and carefully place in the sauce, garnish with berries and serve immediately.
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