If you like soufflés you should definitely give this Raspberry Soufflé a try. It is light and airy with a great raspberry flavor and the sweetness is very well balanced by the tart raspberry sauce which also brings a natural pink color.
It may seem intimidating to prepare this raspberry soufflé, but the recipe is quite easy and quick. First you need to prepare a raspberry sauce and let cool before adding it to the souffle batter. For the soufflé batter you need to prepare a pastry cream which is the base for this soufflé. When cooled, raspberry sauce is incorporated into the pastry cream. Egg whites are whipped and incorporated into the raspberry pastry cream mixture. The batter is then divided into greased ramekins and baked until puffed and golden. Dust with powdered sugar and serve this Raspberry Soufflé right away, as it deflates after removing it from the oven.
You can also consider preparing the pastry cream and raspberry sauce in advance, and add the whipped whites just before baking and serving, for whenever you have guests invited. You can also bake the soufflés one or two at a time in case you need some for later.
Another great thing is that this raspberry soufflé can be made all year round with either fresh or frozen raspberries.
You can also adjust this recipe and use various berries instead of raspberries. Strawberries or blueberries are a great substitute. Hope you will give this Raspberry Soufflé a try as I am sure everybody will be impressed and delighted.
Here are some other amazing soufflé recipes you can try, like this delicate Vanilla Soufflé or this intense Chocolate Soufflé and also some savory ones like this Cheese Soufflé or Potato Soufflé. All are simply delightful and as I find it pretty hard to choose only one of them I highly recommend trying them all. 🙂
- 5.5 oz (150g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1 tsp (5g) lemon juice
For Souffle Batter
- 4 large eggs separated
- 1 1/4 (300ml) milk
- 5 tbsp (50g) flour
- 3 tbsp (45g) sugar for egg yolks
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 3 tbsp (45g) sugar for egg whites
For coating the ramekins
- softened butter and sugar
- powdered sugar
- First prepare the raspberry sauce so it has time to cool before preparing the raspberry souffle. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.
- Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.
- Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step helps the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
- Separate whites from yolks and set aside until ready to use.
- In a medium saucepan bring milk to a simmer.
- In another saucepan mix yolks with 3 tbsp sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
- Remove from heat and stir in vanilla extract. Transfer mixture to a larger bowl and let cool slightly.
- When cooled, mix with raspberry sauce.
- In a separate bowl whip whites with a pinch of salt until foamy. Gradually add remaining 3 tbsp of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
- Divide mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
- Place the ramekins onto the preheated baking sheet and bake for 15-20 minute until golden and puffed.
- Dust with powdered sugar and serve immediately. Enjoy!