Raspberry Souffle
User Reviews
5
Raspberry Souffle
Description
The souffle begins with a puree of frozen raspberries cooked with lemon juice and honey, thickened by an arrowroot slurry. After straining through a fine mesh sieve to remove seeds and cooling, the puree is gently blended with whipped egg whites that have been sweetened gradually with honey to a glossy soft peak consistency. This creates a mixture that, when baked, rises to a light, airy texture.
The inside of the ramekins is buttered and dusted with maple sugar to help the souffle rise evenly and prevent sticking. The souffles are baked at 350°F until set with a tender center and slightly golden top. Fresh raspberries garnish the finished dish to reinforce the fruit theme.
With a balance of tartness from the raspberries and sweetness from honey and maple sugar, this souffle offers refreshing bright flavor paired with an ethereal, cloudlike texture that fills the mouth with delicate sweetness and fruitiness.
Ingredients
- 1 tbsp butter
- 2 tbsp maple sugar
- 350 g raspberries frozen
- 4 tbs honey divided
- 2 tsp lemon juice
- 2 tsp arrowroot powder
- 3 tsp water
- 4 egg white
- raspberries fresh, for garnish
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Butter the inside of six 4-ounce ramekins. Lightly dust with granulated maple sugar, place on a baking tray and set aside.
- Heat the frozen raspberries in a pot on medium heat. Add the lemon and 2 tablespoon of honey. Stir for 3-4 minutes until simmering and the raspberries have broken down into a puree.
- In a small bowl, stir together the arrowroot powder and water until a thin paste is formed. Add this to the raspberry puree and stir for an additional minute, until slightly thickened.
- Transfer the puree to a blender and blend for one minute. Pass the puree through a fine mesh sieve and into a bowl, to remove any remaining seeds. Place the bowl in the refrigerator to cool.
- While the puree is cooling, place the egg whites in a large mixing bowl. Use an electric mixer to beat the egg whites until soft peaks form. Slowly add the remaining 2 tablespoons of honey, beating until slightly glossy.
- Remove 1/4 cup of the cooled raspberry puree and set aside for garnish. Add half of the egg whites into the remaining raspberry puree and stir until combined. Don't worry about deflating the egg whites with this first addition. Gently fold in the remaining egg whites until combined, but not over mixed.
- Spoon mixture into the ramekins and bake for 10-12 minutes, until golden on top. Serve immediately with fresh raspberries and extra raspberry puree.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 51mg | 2% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 15.9mg | 18% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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