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 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.
- 1 tsp butter for greasing ramekins
- 6 oz fresh raspberries
- 1/4 cup plus 2 teaspoons sugar
- 4 egg whites
- Position an oven wrap in the bottom third of the oven. Preheat oven to 400°F (200°C). Butter the insides of 6 (1/2-cup) ramekins.
- Puree the raspberries with 2 teaspoons of sugar in a food processor or blender. Transfer the puree to a large bowl and set it aside.
- In the bowl of a stand mixer, beat the egg whites until they thicken. Slowly add 1/4 cup of sugar, beating the eggs continuously. Continue beating the eggs until they turn glossy and hold stiff peaks.
- Gently fold approximately 1/3 of the beaten egg whites into the raspberry puree. Add the rest of the egg whites, in batches, and fold them into the puree until combined. There should be no streaks of white in the mixture.
- Divide the batter among the ramekins and level off the tops with a knife or spatula. Place the ramekins on a baking sheet and place them in the oven. Bake them for 8 to 10 minutes or until the souffles rise a 1/2" above the rim. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.