Raspberry Souffle
Submitted by jamesrd55
Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.
YIELD
1 soufflePREP
25 minCOOK
50 minREADY
1 hrsThis is a souffle that takes the egg-yolk-rich custard base and throws it out the window. Instead, the structure comes from a bright raspberry puree thickened with cornstarch (rather than yolks), folded into a cloud of stiff egg whites. The result is lighter and more intensely fruit-flavored than a classic dessert souffle.
The puree is a quick cook: raspberries with sugar and orange zest brought to a boil, mashed slightly, thickened with a cornstarch slurry whisked in cold lemon juice. Chambord or framboise stirred in at the end carries the raspberry character into deeper, more grown-up territory.
The egg-white technique is what every souffle hangs on. Beat in a grease-free bowl until foamy, add cream of tartar and salt for stabilization, then beat to soft peaks. Sugar gets streamed in while beating to stiff (but not dry) peaks. Too dry and the souffle cracks instead of rising smoothly.
The water bath bake is the move that prevents the bottom from setting before the top has risen. Twenty-five minutes for individual ramekins, 35 for a large dish. Open the oven once for the doneness check, otherwise leave it alone or it deflates.
Pro Tips
- Coat the souffle dish with butter or oil AND sugar. The sugar gives the rising souffle traction to climb the sides cleanly.
- Bring the egg whites to room temperature before beating. Cold whites do not whip to full volume.
- Lighten the base first. Whisk a quarter of the whipped whites into the raspberry puree before folding the rest in. This prevents the heavy base from deflating the airy whites.
- Serve immediately. A souffle starts collapsing within 2 minutes of leaving the oven.
Variations
- Use blackberries, strawberries, or a mixed berry combo instead of raspberries.
- Sub Grand Marnier or Cointreau for the Chambord for an orange-forward profile.
- Serve with a small pitcher of vanilla creme anglaise to pour into the center at the table.
Ingredients
Directions
In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest.
Bring to a boil over medium heat, stirring and mashing the raspberries.
Dissolve cornstarch in lemon juice and add to raspberry mixture.
Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy.
Remove from the heat and stir in chambord or framboise and the remaining ⅓ cup raspberries.
Cool to room temperature.
Position rack in the lower third of the oven and preheat oven to 350℉ (180℃).
Lightly coat the inside(s) of a 1½-quart souffle dish or six 1½-cup individual souffle dishes with vegetable oil or nonstick cooking spray.
Sprinkle with sugar and shake out excess.
In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque.
Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form.
Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form.
Stir raspberry mixture well.
Whisk about one-quarter of the beaten egg whites into the raspberry mixture to lighten it.
Using a rubber spatula, fold the raspberry mixture back into the remaining whites.
Turn into prepared dish(es) and smooth top(s) with spatula.
Place dish(es) in a roasting pan.
Fill pan with hot water to come one-third of the way up side of the dish(es).
Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle.
Dust with confectioner’s sugar and serve immediately.
Comments
