Fruit Souffle Recipe 445

RASPBERRY SOUFFLéS

Raspberry Soufflés image

A classic French raspberry soufflé recipe made with fresh raspberry puree! This beautiful pink soufflé makes an elegant summer time dessert!

Provided by Laura / A Beautiful Plate

Time 35m

Number Of Ingredients 12

Ingredients

12 ounces frozen raspberries (thawed)
4 large egg yolks
2½ ounces (70 g) granulated sugar
1½ tablespoons cornstarch
4 ounces raspberry puree (see above)
juice of one lemon
4 egg whites (room temperature)
pinch of cream of tartar
pinch of kosher salt
1 ounce (28 g) granulated sugar
powdered sugar (for dusting)
fresh raspberries (for garnishing)

Steps:

Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
Pour the mixture carefully into the centerof the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 73 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 184 mg, Sodium 98 mg, Fiber 7 g, Sugar 60 g, UnsaturatedFat 3 g

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