I’ve been on a souffle expedition this past week and conclude with a simple raspberry souffle. Don’t raise an eyebrow and scoff at the short ingredients list or inquire why I didn’t include any liqueur, it really would have overcomplicated the pure, bright raspberry flavor. Trust me.
While the chocolate souffle required a double boiler for melting chocolate and the cheese souffle needed a bechamel sauce, this souffle is the easiest of the three to make. A fruit puree mixed with beaten egg whites and baked. Whether you bake it as the final course of a romantic dinner, or better still – a friendly bribe, no one will be able to resist your requests after taking a bite from this light-as-air dessert.
But, how did it turn out? Flat or phat?
Well, it didn’t fall flat! Instead, it was the highest rising souffle so far. The photo below does not do it justice as it was taken several minutes after removal from the oven. The souffle is a vibrant pink with the full, fresh raspberry flavor. I sprinkled with a few juicy pomegranate seeds which provide a tart contrast to the sweet souffle.
inspired by The Art and Soul of Baking
1 teaspoon butter (for greasing ramekins)
6 oz fresh raspberries
1/4 cup, plus 2 teaspoons sugar
4 egg whites
- Preheat oven to 400F (200C)
- Butter the insides of six 1/2 cup ramekins
- Puree raspberries in a blender or food processor, then strain through a fine mesh sieve to remove the seeds. I considered leaving the seeds in until I realized just how prolific they are — you really need to strain the puree. You should yield about 1/2 cup after straining.
- Add 2 teaspoons sugar to the strained puree and set aside
- In a mixer, beat four egg whites until they begin to thicken. Continue to beat the whites while you slowly add 1/4 cup sugar. Mix until egg whites form stiff peaks and are glossy.
- Add 1/3 of the egg whites to the puree and slowly fold in. Continue by adding the remaining egg whites, folding in until no white streaks remain.
- Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
- Place filled ramekins on a baking sheet and bake on a rack positioned in the bottom 1/3 of the oven.
- Bake for 8-10 minutes or until the souffle rises 1/2″ above the rim.
- Serve immediately with a sprinkle of powdered sugar!
From beginning to end, the souffle took about 30 minutes to make. Although I haven’t tried it, I suspect you could substitute frozen raspberries which have been thawed. Such a quick dessert, I will keep this recipe on hand for when surprise guests stop by.
Until this past week, I had never made a single souffle. To be honest, I’m not sure if I have ever eaten a souffle prior to this. My curiousity for the dish occurred by reading through an old box of recipe cards, many of which were for souffles. I made them with the intent of trying to recreate a piece of the past but instead found something that will now be a part of my future.
I’m already thinking of all the wonderful ways I can make both savory and sweet versions … spinach and feta, blueberry-lemon, leek and onion, pine nut pesto, sweet potato, blackberry, spiced pumpkin, sweet corn and red pepper, and cinnamon fig. I don’t know where to begin!
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