RASPBERRY SOUFFLéS
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
Categories Fruit Desserts
Time 35m
Number Of Ingredients 12
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
RASPBERRY SOUFFLE
Make and share this Raspberry Souffle recipe from Food.com.
Provided by Dancer
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
- Beat egg whites, lemon juice and sugar until stiff and fluffy.
- GENTLY fold the egg whites into the raspberry mixture.
- Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
- Serve immediately.
Nutrition Facts : Calories 53.8, Fat 0.1, Sodium 54.8, Carbohydrate 9.7, Sugar 9.7, Protein 3.6
FROZEN RASPBERRY SOUFFLE
This is from Chef Curtis Stone (Take home Chef). I made this for my parents tonight and they loved it. A little different from the norm, but made the occassion so special. Try not to over freeze.
Provided by mini_1
Categories Frozen Desserts
Time 3h45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
- Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
- Fold whipped cream into raspberry puree.
- In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
- Gently fold this mixture in with raspberry puree/whipped cream.
- Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
- Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
- *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.
Nutrition Facts : Calories 808, Fat 44.8, SaturatedFat 27.4, Cholesterol 163, Sodium 101.2, Carbohydrate 100, Fiber 7.4, Sugar 88.1, Protein 7.4
COLD RASPBERRY SOUFFLE
Cooking time includes 4 hours chilling. This is fairly easy to make and looks great with some mint leaves as a garnish. From Great American Recipes card series.
Provided by Chandra M
Categories Dessert
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw the raspberries for 30 minutes at room temperature.
- Puree them in a food processor, reserve 3 TBSP juice.
- Beat the egg yolks and sugar until pale yellow and creamy.
- Stir in the raspberry puree.
- Combine the reserved raspberry juice with the orange juice.
- Add the water.
- Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
- Place the bowl with the gelatin in a pan of warm water over low heat.
- Stir until the gelatin dissolves.
- Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
- Whip cream until soft.
- Add the raspberry puree and the egg whites.
- Pour into a steep sided glass dish and chill 4 hours.
- Garnish & Serve.
Nutrition Facts : Calories 347.1, Fat 19.7, SaturatedFat 10.6, Cholesterol 243.2, Sodium 56.6, Carbohydrate 36.6, Fiber 9.3, Sugar 24.1, Protein 9.1
CHILLED RASPBERRY SOUFFLE
An elegant, but very easy French dessert. A perfect ending to a night of fine dinning. Your guests will be impressed. Note: cooking time is time spent in the refrigerator, but I won't tell.
Provided by Pokey in San Antonio
Categories Dessert
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
- Whip heavy cream till you get peaks.
- Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
- Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
- Spoon in the raspberry mixture till level with the top of the paper.
- Chill in a cold refrigerator for several hours.
- When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.
Nutrition Facts : Calories 396.1, Fat 33.8, SaturatedFat 20.6, Cholesterol 122.3, Sodium 35.1, Carbohydrate 23.5, Fiber 7.4, Sugar 12.5, Protein 3.2
WINTER RASPBERRY SOUFFLES
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
- Remove 30 raspberries and drain on paper towels. In a 3-quart saucepan stir together remaining raspberries with syrup, cornstarch, and vinegar. Simmer mixture, stirring, 3 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids. Stir in drained raspberries and cool mixture. Raspberry mixture may be made 1 day ahead and chilled, covered.
- Separate eggs and in a large bowl with an electric mixer beat together yolks and 6 tablespoons sugar until thick and pale and mixture forms a ribbon when beater is lifted, about 5 minutes. Fold raspberry mixture into yolk mixture until just combined. In another large bowl with cleaned beaters beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating until whites hold stiff peaks. Stir one fourth whites into raspberry mixture to lighten and fold in remaining whites gently but thoroughly.
- Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Bake soufflés on a baking sheet in lower third of oven until puffed and golden brown, 18 to 20 minutes. Serve soufflés immediately.
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