Cointreau Souffle With Fresh Raspberry Sauce Recipes

RASPBERRY SOUFFLéS

Steps:

• Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
• Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
• In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
• In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
• Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
• Pour the mixture carefully into the centerof the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
• Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.

COINTREAU SOUFFLE

Steps:

• Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins.
• Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden.
• Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.

RASPBERRY SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides and will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
• To make the fruit puree base, heat the raspberry puree, 3/4 cup sugar and butter in a saucepan and place over medium heat. Cook for 10 minutes to dissolve the sugar. Remove from heat, cool slightly, then strain to remove the raspberry seeds. Whisk in the egg yolks 1 at a time.
• In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the raspberry mixture to lighten it. Then gently fold in the rest. Spoon into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Dust with powdered sugar before serving.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

LEMON SOUFFLES WITH WARM RASPBERRY SAUCE

Steps:

• Preheat a conventional oven to 375 degrees or a convection oven to 350 degrees. Butter six 10-ounce souffle dishes, then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
• Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and whisk until thick like a pudding, 3 to 4 minutes. Whisk in butter and lemon juice.
• Whisk whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar and beat until stiff peaks form. Stir one-third of the whites into yolk mixture. Gently fold in remaining whites using a rubber spatula.
• Fill each souffle dish to the top; smooth. Run your thumb around edges to remove batter from rims.
• Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar and serve immediately with raspberry sauce before souffles lose their height.

COINTREAU SOUFFLE WITH FRESH RASPBERRY SAUCE

Steps:

• PASTRY CREAM: 1. Beat egg yolks and sugar until creamy. Add flour and whisk to combine. Set aside. 2. Bring milk and vanilla bean to boil. Remove pod and whisk hot milk into eggs. Pour mixture through a coarse strainer to remove any bits of cooked egg and return to a saucepan. Bring mixture to a boil over medium heat and cook, whisking, for 3 minutes, or until thickened. Add orange zest. Use immediately, or cover with plastic wrap to prevent skin from forming and store in the refrigerator. RASPBERRY PUREE: 1. Puree raspberries in the bowl of a food processor. Add Cointreau and sugar and stir to combine. SOUFFLE: 1. Preheat oven to 450 degrees. 2. Combine PASTRY CREAM, Cointreau and orange zet, whisking to loosen texture. Gently fold in egg whites. 3. Divide mixture among souffle dishes, scraping to be level with the top. Run knife around the rims to loosen the mixture from the sies and allow it to rise. 4. Set dishes on a baking tray and cook for 7-10 minutes, or until souffles are puffed and golden. 5. Serve immediately by cutting a small hole in the top of each souffle and fillig with 2-3 tbsp RASPBERRY PUREE.