White Chocolate Souffle with Fresh Raspberry Sauce

Name: White Chocolate Souffle with Fresh Raspberry Sauce
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 5 servings
Ingredients: 2 cups raspberries; 1 tablespoon butter; 1 cup white chocolate; 4-5 tablespoons granulated sugar; 2-3 tablespoons granulated sugar; ⅓ cup granulated sugar; ⅓ cup (1½ oz/43 g) all-purpose flour; ¼ teaspoon salt; 6 egg; ¼ teaspoon cream of tartar; 3 egg; 1 teaspoon vanilla extract; powdered sugar

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Prep Time
30 mins
Cook Time
13 mins
Total Time
43 mins
Servings
5 servings

White Chocolate Souffle with Fresh Raspberry Sauce

Naomi Lloyd

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Savor our White Chocolate Soufflé with Raspberry Sauce, a light, elegant, and effortlessly made dessert perfect for special occasions.

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Ingredients

Servings

2 cups raspberries fresh or defrosted frozen, 10 oz/284 g
1 tablespoon butter softened, ½ oz/14 g
1 cup white chocolate finely chopped, 5 oz/142 g
4-5 tablespoons granulated sugar
2-3 tablespoons granulated sugar
⅓ cup granulated sugar
⅓ cup (1½ oz/43 g) all-purpose flour
¼ teaspoon salt
6 egg at room temperature, large, white
¼ teaspoon cream of tartar
3 egg at room temperature, large yolks
1 teaspoon vanilla extract
powdered sugar for serving

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Notes

Use the best chocolate. Always use high-quality chopped white chocolate from a bar, not baking chips. This will not only give your soufflé superior flavor, but chopped chocolate also melts smoothly and more easily than chips.
Change the size. If you prefer, make one big soufflé instead of individual soufflés. Use a large (about 9-inch) soufflé dish (a round baking dish with tall, straight sides).
Be prepared. Serve the soufflés as soon as they come out of the oven (they will fall within minutes). Having your table set, all of the other elements of the meal ready, and your guests assembled before you put the soufflés in the oven is the best way to guarantee that the soufflés will still be puffed. But even if your soufflés fall, they'll still taste delicious!
Store egg whites for easy use. Made a recipe with only yolks, and you don't know what to do with the whites? Store them! Unwhipped egg whites can be stored in the freezer for up to two months. To use, defrost them overnight in the refrigerator. Here's a guide for measuring out defrosted egg whites: a large egg white weighs roughly 30 to 40 grams.