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.