Raspberry Souffle

Show: Food 911Episode: Fallen Souffle in Topanga CA/Sweets for the Sweets in East Brunswick NJ

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
40 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Raspberry Souffle
Chris Falls Church, VA 02-24-2008
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Excellent & easy!!!
Rated: 5 stars out of 5

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!Read more
recipe Raspberry Souffle
LINDA Harris, MN 07-09-2007
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Terrible!!!
Rated: 1 stars out of 5

This was GROSS! A waste of a pint of beautiful raspberries. Don't waste your time.
recipe Raspberry Souffle
Lacey Elmendorf AFB, AK 05-30-2007
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Raspberry Souffle
Rated: 5 stars out of 5

Very good, very easy
recipe Raspberry Souffle
MELANIE Columbus, OH 10-26-2006
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yumm
Rated: 5 stars out of 5

This was so good. I think I should have let the raspberry mixture cool a liitle more before I mixed it and I had trouble... getting it to combine with the egg whites. I will just have to try again. It was extremly tasty.Read more
recipe Raspberry Souffle
Mark Canton, MI 09-13-2006
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A Real Crowd Pleaser !
Rated: 5 stars out of 5

These are delicious, and surprisingly sinple to make. The first time you attempt these they may not turn out perfect but... after 2 or 3 tries you'll have it down. They taste just like the ones I've had in expensive restaurants at a fraction of the cost. Plan on making them after dinner for a late dessert. They absolutely must be served immediately. I like melting white chocholate in a double boiler with a tablespoon of milk to thin the chocolate. Then pour it over and into the souffle just before serving. I bake mine in little 3 inch souffle cups filled about 2/3 to 3/4 full. You really want them to puff up and stand tall! Highly recommended recipe!Read more
recipe Raspberry Souffle
Anonymous 07-21-2005
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Delicious
Rated: 5 stars out of 5

I made this recipe for my friends and it turned out really well. It was almost like eating raspberry fluff.