RASPBERRY SOUFFLE
Steps:
- Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
- In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
- Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
- Preheat the oven to 425 degrees F; position the rack in the middle.
- Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
- Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.
FROZEN RASPBERRY SOUFFLE
This is from Chef Curtis Stone (Take home Chef). I made this for my parents tonight and they loved it. A little different from the norm, but made the occassion so special. Try not to over freeze.
Provided by mini_1
Categories Frozen Desserts
Time 3h45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
- Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
- Fold whipped cream into raspberry puree.
- In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
- Gently fold this mixture in with raspberry puree/whipped cream.
- Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
- Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
- *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.
Nutrition Facts : Calories 808, Fat 44.8, SaturatedFat 27.4, Cholesterol 163, Sodium 101.2, Carbohydrate 100, Fiber 7.4, Sugar 88.1, Protein 7.4
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.
FROZEN STRAWBERRY SOUFFLE
Whipped cream and strawberry puree crowned with whole berries and a circlet of chopped pistachios and served with raspberry sauce- what's not to love? A special dessert for any special occasion! Originally from a May 1978 issue of Bon Apetit featuring strawberries.
Provided by Leslie in Texas
Categories Frozen Desserts
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl beat egg yolks until thick and lemon colored.
- Add 1 cup sugar and beat until disolved.
- Stir in 1/2 cup strawberry puree.
- Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool.
- Add Grand Marnier, a little at a time,until thoroughly blended.
- Combine 1 cup sugar and orange juice in a 1-quart saucepan.
- Cook, uncovered,over medium-low heat, stirring until disolved.
- Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees).
- While orange juice and sugar are cooking, beat egg whites until soft peaks form.
- Very slowly pour in hot orange syrup, beating until stiff peaks form.
- Whip cream and fold into yolk mixture.
- Fold in remaining strawberry puree.
- Gently but thoroughly fold in meringue.
- Spoon into oiled and collared 1 1/2 quart souffle dish.
- Freeze about 1 1/2 to 2 hours.
- When firm, carefully wrap in freezer paper, securing edges with masking tape.
- To serve, remove collar and press chopped pistachios around sides of souffle.
- Whip cream and use to garnish top.
- Decorate with strawberries and serve with raspberry sauce.
- Raspberry Sauce:.
- Combine the thawed raspberries and the Grand Marnier and blend well.
Nutrition Facts : Calories 454.9, Fat 24.7, SaturatedFat 14.5, Cholesterol 187.3, Sodium 58.6, Carbohydrate 56.3, Fiber 3.6, Sugar 50.7, Protein 5.1
FROZEN GRAND MARNIER SOUFFLES
Categories Liqueur Chocolate Dairy Egg Dessert Freeze/Chill Cocktail Party Frozen Dessert Spring Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
- Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
- Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
- Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.
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FROZEN RASPBERRY SOUFFLE RECIPE | GOOD FOOD
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- Make paper collars for the ramekins - fold a doubled length of greaseproof paper and wrap around the outside of each to form a collar that comes 2.5cm above the rim. Lightly grease the inside of the paper and secure with paper clips top and bottom. Chill until needed.
- Blend the berries, sugar and Cointreau. Beat the egg whites until soft and peaky, adding the icing sugar and beating again until you have a firm, glossy meringue.
- Beat the cream until soft and peaky, fold in the berry puree then fold in the meringue mixture until just mixed.
- Divide between the chilled souffle dishes, filling them to the top of the paper. Smooth the tops and freeze overnight.
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