Ingredients

2 oz. butter

3 oz. sugar

4 oz. vanilla pudding

1 oz. raspberry liqueur

1 oz.. rapsberry puree

1 cup egg whites

3 raspberries

Directions

Brush inside of a small souffle dish with butter. Coat with sugar and set aside.

Beat egg whites in a copper bowl (or use a mixer) until they reach smooth peak stage. This should take 4 to 4 1/2 minutes. Add 2 oz. sugar, raspberry liqueur and raspberry puree. For the liqueur, you can use either Chambord or a non-alcoholic raspberry syrup.

Add vanilla pudding. Chef Borneman recommends using a store-bought mix if you don't have the time to make your own from scratch.

Pour the mixture into the souffle dish. Tap the dish on the counter to make sure the mixture settles evenly in the dish.

Preheat your oven to 450 degrees. Place the dish in a water bath in the oven. Fill a baking pan with water and set the souffle dish in it (the water should come up about 2/3 of the way up the side of the souffle dish.)

Bake 20-25 minutes until the top is light brown. Dust the top of the souffle with powdered sugar and top with 3 fresh raspberries. Serves 2.

Recipe from Gary Borneman, Morton's of Chicago Steakhouse

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