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Print Friendly Recipe Recipe Information Description: Rasberry Sauce for Grand Marnier Souffle Source: Teri Serves/Makes:1 1/2 cups Ingredients 1 pint rasberries or 1 package (10 ounces) unsweetened frozen rasberries, thawed but undrained. Confectioners' sugar or red currant jelly to taste 1 tbsp (15 ml) kirsh or framboise (optional) Preparation In a food processor or blender, puree the raspberries. Taste and add confectioners' sugar or currant jelly if too sour. Add the kirsh and strain through a fine sieve to remove the seeds. Serve atop the souffle Comments Use this sauce or Creme Anglaise sauce for the souffle. Or just as good with no sauce. Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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