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