The Great White Souffle

Yes, there are a few calories in this exquisitely light souffle, but not as many as there would have been without Citrus restaurant chef Michel Richard’s crafty touch. Richard knows Los Angeles diners want their cooking light. “If I were cooking in Provence,” he says, “I would still be using tons of butter and heavy sauces, but in Los Angeles I dream of ways to make everything taste light. Even dessert.”

A basic cold souffle mixture is made airy-light in texture with egg whites and a low-calorie berry sauce. It transforms into a quick-change artist when you vary the wine in the souffle and the berries in the sauce. You might try other kinds of berries, including the unusual--fresh or frozen cranberries, currants and sultanas. You may also freeze the dessert for a ready-to-use party treat any time.

RASPBERRY SOUFFLE

(Citrus Restaurant)

1 cup whipping cream

1 cup raspberries or other berries, pureed and strained

4 eggs, separated

2/3 cup sugar

1 cup dry Champagne

6 to 8 teaspoons ladyfinger crumbs

Raspberry Puree, optional

Whip cream until stiff. Fold in raspberry puree. Cover and chill.

Beat egg whites until foamy. Beat in 2 tablespoons sugar, beating until stiff. Set aside.

Whip Champagne with egg yolks and remaining sugar over warm water (bain marie), using electric mixer, until egg mixture ribbons when dropped from spoon. While still hot, fold egg mixture into egg whites lightly but thoroughly.

Cut strips wax paper or foil to double height of each of 6 to 8 (3 1/2-ounce) ramekins. Wrap around outer rim. Tie with string to secure.

Grease, then sprinkle bottoms and insides of ramekins and paper collars with ladyfinger crumbs (about 1 teaspoon per ramekin). Spoon egg mixture into each ramekin just to top of collar. Smooth top with spatula. Freeze or chill overnight. Just before serving, remove paper collar.

Serve souffle with Raspberry Puree or other fruit purees, if desired. Makes 6 to 8 servings.

Note: To make Raspberry Puree, press about 1 1/2 to 2 cups thawed frozen berries or fresh ripe raspberries through sieve. Or process in blender of food processor, until smooth, then strain. Mix with sugar to taste, if necessary. Add 1 tablespoon liqueur, if desired. Mix well. Chill.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be potential carriers of food-borne illnesses and recommends that diners avoid eating raw eggs. In certain circumstances, commercial egg substitutes may be used in place of raw eggs. Check egg substitute package for applications.