Tuesday, June 16, 2009

Raspberry souffle

This is the very first souffle I have ever made.  I never thought I would have a desire to make a souffle, but after seeing so many beautiful images on tastespotting.com and foodgawker.com, I decided to try to make my own.  I saw various fruit souffle recipes that seemed relatively simple. 

Since I had a bunch of raspberries sitting around, I decided to try a raspberry souffle, and used the a recipe I found on eating out loud.

Verdict:  The recipe was very simple to follow.  And my souffles came out beautifully.  I hate how quickly they sink though.  So much work goes into make it puff up and it only lasts a few minutes.  I found this recipe to be a bit too sour for me though.  Next time I think I'll try using a sweeter fruit or maybe add a lot more sugar to my raspberry puree.

Alterations:  The only alteration I made with the recipe was that I didn't strain out the seeds from the puree. I didn't think it was necessary. 

Ingredients:
1 teaspoon butter (for greasing ramekins)
6 oz fresh raspberries
1/4 cup, plus 2 teaspoons sugar
4 egg whites

Directions

  1. Preheat oven to 400F (200C)
  2. Butter the insides of six 1/2 cup ramekins
  3. Puree raspberries in a blender or food processor
  4. Add 2 teaspoons sugar to the strained puree and set aside
  5. 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.
  6. 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.
  7. Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
  8. Place filled ramekins on a baking sheet and bake on a rack positioned in the bottom 1/3 of the oven.
  9. Bake for 8-10 minutes or until the souffle rises 1/2? above the rim.
  10. Serve immediately with ice cream.

The souffles rose beautifully, though they were slightly too brown on top.  I think it's because I didn't lower my rack in the oven enough.


They started sinking even as I was taking pictures. So sad!

I served mine with vanilla bean ice cream.

 

One Response to “Raspberry souffle”

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    Six Pack Abs Friendly Root Beer Float! | Stevia White Powder — November 5, 2010 @ 1:58 pm

    [...] Raspberry souffle | Kirbie's Cravings [...]

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