Raspberry Souffle
Delightfully airy and bursting with the fruity sweetness of fresh raspberries, this Raspberry Soufflé is a showstopping dessert that combines elegance with simplicity. Featuring a velvety raspberry puree folded into meticulously whipped egg whites, this recipe ensures a perfectly puffed soufflé with a light, melt-in-your-mouth texture. A hint of powdered sugar provides the finishing touch, creating a delicate balance of tangy and sweet. Perfect for special occasions or a romantic dinner menu, this dessert is ready in under 40 minutes and showcases the versatility of raspberries in baking. Impress your guests with this easy-to-follow recipe that effortlessly elevates your culinary repertoire!
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Ingredients
- 150 grams Fresh raspberries
- 100 grams Granulated sugar
- 4 large Egg whites
- 1 large Egg yolk
- 10 grams Cornstarch
- 15 grams Butter
- 10 grams Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 190°C (375°F). Lightly butter four 8-ounce ramekins, making sure to coat the sides evenly. Lightly dust the inside of the ramekins with granulated sugar and tap out the excess. Set the ramekins aside on a baking tray.
Step 2
In a small saucepan, combine the raspberries and 50 grams of granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down into a sauce-like consistency, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve to remove seeds. Let the raspberry puree cool slightly.
Step 3
In a small bowl, whisk together the egg yolk and cornstarch. Slowly add about 2 tablespoons of the warm raspberry puree to the egg yolk mixture to temper it, whisking constantly. Then, return the tempered mixture to the saucepan with the remaining raspberry puree. Cook over low heat, stirring constantly, until the mixture thickens slightly, about 1-2 minutes. Remove from heat and let it cool completely.
Step 4
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 50 grams of granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium-high speed. Beat until glossy, stiff peaks form.
Step 5
Gently fold one-third of the beaten egg whites into the cooled raspberry mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
Step 6
Divide the soufflé mixture evenly among the prepared ramekins, filling them almost to the top. Use a spatula to smooth the tops, and run a clean thumb along the rim of each ramekin to create a clean “lip,” which helps the soufflés rise evenly.
Step 7
Place the ramekins on the baking tray and bake in the preheated oven for 12-15 minutes, or until the soufflés are puffed and slightly golden on top. Do not open the oven door during baking, as this can cause the soufflés to collapse.
Step 8
Remove the soufflés from the oven and dust with powdered sugar. Serve immediately, as soufflés will begin to deflate after a few minutes.
Nutrition Facts
| Serving size | 434 grams (434.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 771 |
| Total Fat 17.80g | 23% |
| Saturated Fat 8.50g | 43% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 220mg | 73% |
| Sodium 308mg | 13% |
| Total Carbohydrate 140.80g | 51% |
| Dietary Fiber 9.80g | 35% |
| Total Sugars 118.20g | |
| Protein 18.80g | 38% |
| Vitamin D 21IU | 103% |
| Calcium 72mg | 6% |
| Iron 2mg | 9% |
| Potassium 464mg | 10% |
Source of Calories