Homemade souffles are not complicated to make and are an impressive dessert for special occasions. This raspberry souffle is made with fresh fruit puree and puffs up beautifully while it bakes. Serve the souffles with ice cream for a special treat.
Souffles are a dessert I never thought I make. I’ve ordered them in restaurants and have always loved them. They’re such an elegant and pretty dessert. I thought they’d be too hard to make at home, but I’ve been seeing so many beautiful homemade souffle recipes around the web lately I thought I would try making my own.
I loved the idea of a fruit one since I had a lot of raspberries on hand, so I found a recipe that looked pretty easy on the blog, Eating Out Loud. The raspberry souffle looked so light, and the color was beautiful.
The recipe was very simple to follow and my raspberry souffles came out beautifully. I’m not sure I loved the raspberry flavor, though, because it was a little sour. You could easily substitute strawberries, which I will try the next time I make it.
- Butter for greasing the ramekins
- Fresh raspberries
- Granulated sugar
- Egg whites
It’s hard to believe there are only four ingredients because it seems like such a complicated dessert. But it really is easy to make.
Fruit puree is really easy to make. I just placed all of the fruit in my food processor, added some sugar, and processed it until the mixture was smooth. The original recipe recommends straining the puree to get rid of the seeds, but I skipped that step because I didn’t think it was necessary.
Beating the Egg Whites
Be sure to preheat your oven and butter your ramekins before you start making the souffles. They are very delicate and you don’t want the batter sitting around too long after you make, otherwise it might deflate.
You will also need to move the oven rack to a low position in the oven. My souffles browned a little too much on top and I think it’s because my rack wasn’t low enough.
You want to whip the eggs whites until they start to thicken. The easiest way is with a stand mixer fitted with a whisk attachment, but you can use an electric hand mixer, too. I’ve never whipped egg whites by hand, but it’s possible. It just takes a lot more work and time.
Once the whites have thickened, slowly add the sugar. Then continue beating them until the mixture turns glossy and holds stiff peaks.
Fold in the Puree
Once your egg white hold stiff peaks you can fold in the puree. It’s important to do this carefully, otherwise you could deflate the egg whites and your souffles won’t have the right texture.
Start by folding in 1/3 of the egg white mixture into the puree. You want to mix it thoroughly but gently so you don’t deflate them so go slowly.
Once the first batch is incorporated, add the rest of the egg whites and fold them in gently. There should be no streaks of egg white when you’re done.
Baking the Souffles
Divide the souffle batter evenly between the buttered ramekins and transfer them to a 400°F oven. Bake them for eight to ten minutes or until the rise about a 1/2 “ above the rim.
You will want to serve them right away because they will sink down pretty quickly. This is normal. I wish they stayed puffy longer, but that’s just how it is.
I like to serve them with a scoop of vanilla ice cream, which will melt down into the souffle. You could also drizzle some dark chocolate sauce over the top.
I’m so happy I tried making these, and I would definitely make them again, but maybe with a sweeter fruit puree next time. I think you could use a lot of different fruits to make them.
More Fancy Dessert Ideas
- 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.