Ingredients
- 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
Directions
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.
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By Josee Roy
on April 03, 2012
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Well I am an experienced cook, if not a professional cook myself and find this recipe although delicious it is unbalanced. There seems too much liquid which made the soufflé tasty but very watery. I made it twice thinking I had done something wrong but with same result the second time around. If I ever do this again, I think that I will thicken the fruit base with the egg yolks by warming it to a custard consistency in order to help with incorporation of the egg whites properly. It is almost impossible to incorporate the fruit as liquid as it was and I used fresh raspberries only.
By dhallak
on June 08, 2011
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It was ok.
It had a very delicious flavor, but the recipe lacked even a tablespoon of flour to hold it all together. 99% of the souffle recipes out there have between 1-3tbsp of flour in them, this had none. In essence it is just raspberry puree and egg yolk, mixed with meringue, and baked. It makes for a light and flavorful dessert... but it's more of a very fluffy baked custard tan a souffle for my liking.
Once served, the insides were completely visually unappealing, and I would only make this recipe again as something to spoon over ice cream, as it had nice flavor, but was ugly as sin and was just like liquid raspbery goop in a bowl.
I've made a few souffle's before, all called for a tiny bit of flour, and all turned out with a much better consistency and texture than this one that didn't have any in it.
By lachance3_9629107
Falls Church, VA
on February 24, 2008
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First, I LOVE Tyler's recipes and this was no exception! This was my first time making a souffle and it was absolutely wonderful and easy! I would only use fresh raspberries as I think it would be a little watery otherwise. I think I will cook it 2 minutes more next time though. I also made a raspberry sauce and fresh sweet whipped cream to serve with it which went well. I will definitely make this again!
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