Roasted Red Pepper Soufflé

Yield: Yield: 8 - 5 oz. individual souffles

Preparation Time:


    • 1 tbsp. butter
    • 1 tbsp. all-purpose flour
    • 8 oz. milk
    • 3 egg yolks, beaten
    • 8 oz. The Perfect Purée Roasted Red Pepper, thawed
    • 1/8 tsp. cayenne pepper
    • Salt to taste
    • 4 egg whites, at room temperature
1. Preheat oven to 350°. Butter 8 individual 5 oz. soufflé dishes; place on a baking sheet. Set aside. In the top of a double boiler melt butter; stir in flour. Gradually add the milk; cook over medium heat, stirring constantly, until mixture thickens. Whisk in beaten egg yolks and cook, stirring, 3 minutes more.
2. Remove from heat. Stir in Roasted Red Pepper puree, cayenne, and salt to taste. On high speed of electric mixer beat egg whites until stiff. Fold egg whites into Roasted Red Pepper mixture, half at a time, until no traces of white remain (Do not stir).
3. Fill dishes two-thirds full with soufflé mixture. Bake for 30 minutes or until puffed and golden brown. Serve immediately.
Serving Suggestion:
These soufflés are perfect for a brunch, late supper, or lunch menu, paired with a salad or fresh fruit and a basket of breads.

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