Raspberry Souffle Recipe Julia Child

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NEVER-FAIL HOT RASPBERRY SOUFFLE



Never-fail hot raspberry souffle image

The first thing I ever cooked was a "never-fail cake" which did, of course, fail. But this never-fail raspberry souffle recipe will not. I mean, I've tried to make it fail and it hasn't. Well, maybe once at a dinner party when I had drunk a little too much by the time I got to making dessert. You just need to take your time, take care and nurture it, just like a glass of red or a first date.

Provided by Luke Mangan

Categories     Dessert

Time 45m

Yield SERVES 6

Number Of Ingredients 8

500g fresh (or 300g frozen) raspberries
1 cup castor sugar
6 free-range egg whites
pinch of salt
100g castor sugar, extra
butter (for greasing)
2 tbsp icing sugar
fresh raspberries (to serve)

Steps:

  • Puree the raspberries and pass through a sieve. (You should have about 200ml). Pour into a small saucepan, add the sugar and bring to the boil, stirring until the sugar dissolves. Turn the heat down and simmer gently for about 10 minutes, until it forms a jam-like consistency. Set aside to cool.Preheat the oven to 200C.Beat the egg whites with the salt, gradually adding the extra sugar until shiny, stiff peaks form. With the beaters still running, spoon in a few tablespoons of raspberry mixture. Stop beating and gently fold through 2-3 more tablespoons of raspberry - it should just color the egg whites and give a delicate raspberry flavor. Taste the meringue and add more if you think the flavor is too subtle.Grease six individual souffle moulds (10cm x 7cm deep) with butter and dust with icing sugar, tipping out the excess. Carefully spoon the souffle mixture into the moulds. Bake for about 8 minutes, then turn the heat down to 180C and bake for a further 3-5 minutes, or until the souffles have risen well above the rim of the moulds and are lightly browned on top.Serve immediately with fresh raspberries.Tip: Use the leftover raspberry jam from the raspberry souffle recipe on your toast.

RASPBERRY SOUFFLéS



Raspberry Soufflés image

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

12 ounces frozen raspberries (thawed)
4 large egg yolks
2½ ounces (70 g) granulated sugar
1½ tablespoons cornstarch
4 ounces raspberry puree (see above)
juice of one lemon
4 egg whites (room temperature)
pinch of cream of tartar
pinch of kosher salt
1 ounce (28 g) granulated sugar
powdered sugar (for dusting)
fresh raspberries (for garnishing)

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

LEMON AND RASPBERRY SOUFFLE



Lemon and Raspberry Souffle image

Provided by Food Network

Categories     dessert

Time 55m

Yield 1 large souffle or 6 individua

Number Of Ingredients 16

1 egg
4 large yolks
2 cups milk
1 1/2 teaspoons sugar
3/4 cup flour
1/4 cup cornstarch
2 tablespoons butter, cut up
Butter and sugar, for preparing the ramekins, at room temperature
3/4 cup souffle base
4 tablespoons lemon juice
1/2 lemon, zested
4 egg whites
2 pinches cream of tartar
Heaping 1/3 cup sugar
3 teaspoons raspberry or blackberry coulis or jam
12 fresh raspberries

Steps:

  • Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
  • Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.

RASPBERRY SOUFFLE



Raspberry Souffle image

Provided by Tyler Florence

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 tablespoon unsalted butter plus more for greasing
3/4 cup granulated sugar plus more for dusting mold
1 pint pureed raspberries
4 eggs, separated
Pinch cream of tartar
Powdered sugar, for dusting

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.

STRAWBERRY SOUFFLé



Strawberry Soufflé image

This very light soufflé recipe, adapted from Julia Child, uses a base of syrupy fruit to flavor the egg whites, without the addition of fats or starches. And a combination of raspberries and strawberries makes it marvelously pink. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     brunch, dinner, custards and puddings, dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

Unsalted butter, for dish
1 cup and 2 tablespoons sugar, plus more for coating the dish
8 ounces/1 3/4 cups fresh strawberries, washed, hulled and quartered
8 ounces/1 2/3 cups fresh raspberries
1 tablespoon balsamic vinegar
1/4 teaspoon cream of tartar
Finely grated zest of 1 lemon
4 large egg whites
Pinch salt

Steps:

  • Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
  • In a medium bowl, toss berries with 1/3 cup sugar and vinegar. Let stand for at least 30 minutes.
  • Drain berries in a sieve set over a bowl, reserving juices. If less than 1/4 cup, add water to total 1/4 cup liquid.
  • In a small saucepan, combine 2/3 cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
  • Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
  • In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a 1/4-inch space between the dish and the soufflé mixture.
  • Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 87 milligrams, Sugar 42 grams, TransFat 0 grams

GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  • Bake in the preheated oven until risen and browned, 16 minutes.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

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