Raspberry Soufflés with Chocolate Anglaise
- Level: Intermediate
- Yield: 8 soufflés
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 313
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 33
- Protein
- 8
- Cholesterol
- 162
- Sodium
- 71
- Total: 1 hr 55 min (includes chilling time)
- Active: 40 min
Ingredients
Chocolate Crème Anglaise:
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 large egg yolks
3 ounces 70% chocolate, finely chopped
1 1/2 teaspoons raspberry-flavored liqueur, such as Chambord
Soufflés:
1 tablespoon unsalted butter, at room temperature, plus more for the ramekins
1/3 cup plus 1/4 cup granulated sugar, plus more for the ramekins
1 1/2 cups thawed frozen raspberries (about 12 ounces)
1/4 cup whole milk
2 tablespoons all-purpose flour
4 large egg yolks
1 teaspoon pure vanilla extract
6 large egg whites
1/8 teaspoon cream of tartar
Confectioners’ sugar, for serving
Fresh raspberries, for serving
Directions
- For the chocolate crème anglaise: Combine the milk, cream and granulated sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved, and the mixture begins to simmer lightly, about 4 minutes. Remove from the heat.
- Gently beat the yolks in a medium bowl. Slowly add the milk mixture to the eggs, whisking constantly. Add the mixture back to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thickened and leaves a path on the back of the spoon when a finger is drawn across it, 3 to 4 minutes. Stir in the chocolate and liqueur until the chocolate has completely melted and the mixture is smooth. Strain the mixture into a clean bowl and cover with plastic wrap, pressing it directly onto the surface of the custard. Chill for at least 1 hour and up to overnight.
- For the soufflés: Preheat the oven to 375 degrees F. Brush eight 8-ounce ramekins with butter and coat with granulated sugar; pour out any excess. Transfer the ramekins to a rimmed baking sheet.
- Add the thawed frozen raspberries to a blender with 1/3 cup of the granulated sugar. Blend until the mixture is smooth, then strain through a fine-mesh sieve; set aside.
- Whisk together the milk, flour, egg yolks and 1 tablespoon butter in a medium saucepan. Heat over medium-low heat, stirring constantly with a wooden spoon, until thickened and the mixture once again leaves a path on the back of the spoon when a finger is drawn across it, 4 to 5 minutes. Remove from the heat, stir in the vanilla and raspberry mixture and set aside.
- Beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Add the remaining 1/4 cup granulated sugar and continue beating until smooth, stiff peaks form, 1 to 2 minutes more. Fold the raspberry mixture into the egg white mixture with a rubber spatula until just combined. The mixture should be light.
- Divide the soufflé mixture evenly among the prepared ramekins, smoothing the tops. Bake until the soufflés puff above the rims of the ramekins and turn light golden but still wiggle slightly, 14 to 15 minutes. Dust the soufflés with confectioners’ sugar and serve immediately with fresh raspberries and the chocolate crème anglaise.
Cook’s Note
I opted for frozen raspberries in this recipe because they are picked and packaged at their peak ripeness, providing the most intense raspberry flavor to the soufflés. However, if it’s berry season and you find beautifully ripe berries, you can swap in fresh for frozen in this recipe.