Raspberry Soufflé
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Servings
6
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Course
Dessert, Baked Goods, Others
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Cuisine
French
Raspberry Soufflé
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This recipe calls for cornflour, which is called cornstarch in the USA and maizena in France. My ramekins (I have 2 different sets) are between 8-9cms (3-3.5 inches) wide and about 4cms (just over 1.5 inches) deep. I usually have a little bit of mix left over and I fill mine right to the top, so you could probably go a bit bigger, fill them only 3/4 of the way and still get 6.
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Ingredients
- g (1 cup) frozen raspberries
- g (1/4 cup) + 30g (1/8 cup + 1 tsp) sugar plus some for dusting
- g (2 & a 1/2tsp) cornflour (cornstarch or maizena)
- g (3 tsp) water
- egg whites
- Butter for the ramekins
- icing sugar to sprinkle before serving (optional)
Instructions
- Preheat your oven to 350F (180C) and put on an apron as raspberry puree tends to stain.
- Put the raspberries (I use frozen but fresh in season would be lovely) in a small saucepan with 50g sugar and a splash of water. Heat on medium for a few minutes until the sugar is melted and the raspberries have fallen apart.
- While that's cooking, butter the ramekins brushing vertically up the sides, coat with sugar and tap out any excess.
- Pass the raspberry mix through a sieve (you can leave the seeds in, I tried it and it's ok but I prefer it without). Make sure to keep sieving even when you think it's done as the puree at the end is the best part. Alternatively use 220g ready made puree - you could try other fruits as well.
- Mix the cornflour and water together in a glass (this prevents any cornflour lumps) and tip into the raspberry puree. Heat on medium while continuously stirring gently until you see a volcanic bubble and the mix has visibly thickened. Set aside to cool.
- Crack your eggs and beat the whites until just stiff (you can make icecream with the yolks). Add the 30g of sugar little by little as you continue to mix until it's thick and glossy.
- Add some of the egg whites into the raspberry mix and stir to loosen. Then tip the raspberry/egg white mixture back into the bowl of egg whites and gently fold it together. A few streaks of egg white are fine but be careful there isn't a puddle of raspberry pure left at the bottom of the bowl.
- Fill the ramekins being careful to avoid large pockets of air. Even them with the back of a knife so they're perfectly flat (optional). Run a knife about half a centimetre (1/8 inch) deep all the way around the edge to leave a little line that will help them rise evenly.
- Bake in the bottom 3rd of the oven for around 7/8 minutes - until they're well risen and slightly firm to touch on the top. They're supposed to have a tiny bit of uncooked mousse in the middle but it's not necessary (it's called baveuse).
- Serve immediately - have your plates, spoons and icing sugar to sprinkle all ready!
Notes
- To keep in the fridge for up to two hours simply assemble and place the ramekins in the fridge. Run a knife around the edge of the ramekin just before cooking and add an extra minute to the cooking time.
- To keep in the freezer simply assemble and place the ramekins in the fridge. Run a knife around the edge of the ramekin just before cooking and add an 4 minutes to the cooking time.
- If you cover them with plastic wrap there is a chance the tops won't cook perfectly flat. If you store them in the fridge or freezer without covering with plastic wrap make sure there is nothing nearby that may affect the flavour (i.e. bananas or garlic).
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