Michel Richard, Citronelle
4 egg whites
1/2 cup of sugar, plus another 1/2 cup for coating the souffle dishes
1/2 cup fresh cranberry purée mixed with 1/2 cup of granulated sugar
2 tablespoons butter, softened
4 soufflé dishes
Preheat oven to 325 degrees. Quickly beat the egg whites and add a 1/2
cup of sugar teaspoon by teaspoon, until soft peaks form.
In another bowl, use a spatula to fold the whites into the cranberry
purée with a wooden spatula. Using a pastry brush, generously coat the
soufflé dishes with butter, then coat them with sugar (turn the dishes
upside down to remove excess sugar). Spoon the soufflé batter into the
dishes.Bake for 25 minutes. Serve immediately with whipped cream, or
vanilla ice cream.