RASPBERRY SOUFFLéS
A classic French raspberry soufflé recipe made with fresh raspberry puree! This beautiful pink soufflé makes an elegant summer time dessert!
Provided by Laura / A Beautiful Plate
Categories Fruit Desserts
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 73 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 184 mg, Sodium 98 mg, Fiber 7 g, Sugar 60 g, UnsaturatedFat 3 g
STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY
Here's what you need: milk, heavy cream, sugar, vanilla bean, large egg yolks, salt, strawberry, sugar, lemon juice, butter, large egg whites, cream of tartar, salt
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C)
- Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
- Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
- In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
- Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
- Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
- Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
- Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
- Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
- Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
- Using a spatula, carefully fold in the strawberry puree.
- Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
- Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
- Serve the soufflés immediately with the crème anglaise poured over the top.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, Sugar 24 grams
STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
STRAWBERRY AND RASPBERRY COMPOTE
Steps:
- Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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