This dessert may turn into one of your favorites and it’s not that hard to make; especially once you read my step-by-step instructions. There are only three ingredients and it’s something you can make all year round. Raspberries are one of my favorite fruits and I love coming up with new ways to incorporate them into my desserts. I got this recipe from the book The Culinary Institute of America Baking and Pastry. If you have never had a soufflé, it is definitely something you must try. It has a rich, decadent flavor that just melts in your mouth. This recipes serves 4 to 5 depending on the size of the ramekins.
Special Items Needed:
Candy and Deep Fry Thermometer
- 7 ounces raspberries, fresh or frozen and then thawed
- 1 cup granulated sugar
- 4 egg whites, room temperature
- confectioners’ sugar, for dusting
- Coat the inside of the ramekins with butter, or non-stick spray and cover the whole ramekin, including the top. Then, sprinkle with a little bit of confectioners’ sugar in each ramekin. Preheat the oven to 350 degrees F/177 degrees C.
- Puree the raspberries in a blender, then strain to get some of the seeds out. Combine the puree and the sugar in a saucepan over medium heat and whisk until the sugar has fully dissolved. Then, wait for the mixture to reach 240 degrees F/116 degrees C.
- Meanwhile, place the egg whites in the bowl with the whisk attachment. When the sugar puree reaches 230 degrees F/110 degrees C, start whipping the egg whites on medium speed.
- When the sugar mixture has reached 240 degrees F/116 degrees C, and the egg whites have reached soft peaks, increase the mixer speed to high and carefully pour the hot mixture into the egg whites. Whip only to soft peaks.
- Immediately put the mixture into a pastry bag and fill the prepared ramekins to the top. Bake about 20 minutes or until it is fully risen and lightly browned. Serve immediately*.
*Perfect way to Serve Souffle: When the soufflé is baking in the oven, the air pockets grow from the heat and the mixture rises to pop out of the ramekin ever so slightly. When the soufflé is removed from the oven, the soufflé begins to deflate slowly due to the lack of heat. So to make the soufflé look it’s best, you must serve it immediately after removing from the oven.
What if you are having people over and are too worried about dinner to focus on a semi-complicated dessert like soufflé? Well, the answer is simple. Make the soufflé ahead of time and get the soufflé batter in the ramekins. Next, freeze them, tightly covered, until 20 minutes before you want to serve them. Then you can just pop them in the oven and serve at your convenience so you don’t have the stress of making a dessert and dinner all at the same time. I would suggest making them earlier in the day.
Also, you should note that the soufflé is still delicious even if it sits to room temperature and has deflated and will actually keep in the refrigerator for up to 3 days. But, if you want the traditional dramatic soufflé effect, it must be served immediately.