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Raspberry souffle recipe
Created by Vincent Gadan
- Cuisine: French
- Serves 3
Ingredients
For souffle mouldsSoftened butter
Freeze-dried raspberries, ground
Raspberry mixture
30g caster sugar
1 tbsp (10g) water
1 tsp (8g) cornflour
Juice of 1 lemon
170g raspberry puree (2 punnets of raspberries, blended, sieved)
4 egg whites
1 tbsp caster sugar
To serve
2 punnets raspberries, blended, sieved, to decorate (reserving 10 raspberries for decoration)
Icing sugar
Rose petals
Preparation
Preheat oven to 200°C.Brush the inside of the soufflé mould with the softened butter. Coat with the freeze-dried raspberries.
To make the raspberry mixture, heat the caster sugar and water in a saucepan, stirring until the sugar dissolves.
In a small bowl, mix the cornflour and lemon juice. Add this to the sugar syrup, along with the raspberry puree. Bring to the boil and cook for 30 seconds or until the mixture thickens. Remove from heat, pour into a bowl and set aside to cool.
In a bowl, whisk the egg whites until the consistency reaches the "ribbon" stage. Add the caster sugar, whisking continuously, until firm.
Fold a spoonful of egg white mixture through the raspberry mixture until combined. Fold this into the remaining egg whites until completely pink.
Spoon the mixture into each mould. Tap the base and smooth the tops with a spatula. Bake in a bain-marie, in the preheated oven, for about 10-12 minutes.
Dust the soufflé with icing sugar. Decorate with fresh raspberries and rose petals. Break the centre of each soufflé with a dessert spoon and pour a little puree over the back of the spoon (2 dessert spoonfuls should be plenty for each) into the centre of the soufflé. Serve immediately.
If you enjoyed this Raspberry souffle recipe then browse more French recipes, dessert recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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Glen Iris |
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Comments (9)
Previous
17 May 2012 09:48 AEST
Phyllis
Everything looked absolutely delicious! I can hardly wait to return home to the USA and try the recipes. My granddaughter is studying at EScoffier so I sent the link to her. What a treat.
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17 May 2012 02:48 AEST
Michelle
This recipe is almost identical to a Bill Grainger one I have been using for a while now, published in the newspaper some years ago called "Bill's Never Fail Raspberry Souffle". I only mention this because of the "never fail" aspect. It really does never fail. I have cooked it for numerous dinner parties, and in various states of inebriation (depending on the success of the dinner party) and it always works............even without the copper pots.
30 Sep 2011 08:59 AEST
Su
Melbourne
Freeze dried raspberries
In the US, a brand called "Just Raspberries" sells excellent freeze dried raspberries: http://www.justtomatoes.com/jtstore/pc/Just-Raspberries-4p77.htm. I brought a pack home to Aust with me (Customs didn't have any issues with it). It's available in supermarkets and sports stores like REI and Sports Basement in San Francisco. I think they ship internationally - if anyone's desperate
24 Jul 2011 12:49 AEST
athena
25 Jun 2011 10:33 AEST
Nic
Sydney
Beautiful recipe
Cooked this tonight. Beautiful light fluffy souffle, moist and not too sweet, amazing fresh raspberry taste, and I used a combo of frozen (for souffle part) and fresh (for couli served on top at the end). Used normal ramekins and had great fun watching them rise, and rise and rise. Didn't use the freeze dried raspberries for dusting, just butter and caster sugar dusting and a little coulis in the bottom (about 2 teaspoons) - nice rich raspberry at the end.
25 Jun 2011 03:03 AEST
Fabienne
25 Jun 2011 09:06 AEST
George
Mark, the raspberries they used to dust the inside of the moulds were freeze dried - ie it is a powder of raspberries which have been frozen at very low temperatures and then dried in a vacuum. This is not readily available to non professional cooks - at least I haven't been able to find it on sale anywhere. The castor sugar they substituted in the recipe makes much more sense than using ordinary frozen raspberries. Going to try this tonight!
23 Jun 2011 08:09 AEST
bob
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