2 1/2 tablespoons unsalted butter, diced, plus additional for buttering ramekins
5 egg whites
3 1/2 tablespoons fine baking sugar
1 pint fresh, whole raspberries
2 vanilla macaron cookies, broken
Powdered sugar, for dusting
Fresh raspberries for garnish
Prepare 20 one-cup ramekins with butter and sugar.
Preheat oven to 375 degrees.
In a small saucepan over medium heat, add the raspberry puree and stir occasionally until the moisture is evaporated and the sauce is thickened. Set aside to cool completely.
To make the custard: In a medium saucepan over medium heat, add the milk and sugar. Whisk to combine. Cook until small bubbles form on the inside of the pot. Do not boil. In the meantime, in a small mixing bowl, whisk together the egg yolks and flour.
Ladle some of the heated milk into the egg yolk-flour mixture and immediately whisk to temper. Pour the egg mixture into the pan with the milk and continuously whisk until the custard is thick and coats the back of a spoon. Remove from the heat, whisk in the butter and pour into a bowl. Lightly cover with plastic wrap and allow to cool to room temperature before chilling in the refrigerator.
To whip the egg whites: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. With the machine running, add the sugar and continue to whisk to medium-stiff peaks.
To assemble the soufflés: Fold the raspberry puree into the cooled custard until fully incorporated. Gently fold the egg whites into the custard, being careful not to deflate the eggs. Fill each ramekin halfway with soufflé mixture. Drop 3 raspberries into the middle of each, plus a piece of broken vanilla macaron. Fill the ramekin with the remaining soufflé mixture, leaving 1/2 inch at the top.
Bake for 12 minutes, until the soufflés have risen and are lightly browned. Dust with powdered sugar and serve immediately.
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- This is kitchen radio coming to you with another episode of Culinary Heroes from kitchens past. And today is Gaston Lenotre. The guy who brought French pastry into the modern era. This is a hot raspberry souffle and it's pretty damn good. Let's make it. These are raspberries that I blended up and I put through a fine sieve. This is a hot raspberry souffle so rather than using a raspberry syrup we have fresh raspberries which we are now reducing. We'll allow that to continue on low heat. Here comes milk, sugar, mix that together. Slowly bring that up and in the meantime we're gonna get egg yolks and flour together. And the milk is just coming to a simmer so that means we can start to temper the eggs. So this is the custard stage. Eggs are tempered. Very important to get that initial heat stage up. And now movement is very important. It's almost like you're making concrete. Something we all do in our free time. It's that it's physically thickening. Let's see our progress. You can see the difference from the first one and the second one. The edges of the second one are holding more than the first and that's just because things are thickening. At this point we come in with cold butter. You know, stops any more heat from happening. By adding some coolness in there and it also gives us well, a wonderful aroma that's for sure. And let's just do one more test and we're gonna let this cool. So here we are back of the spoon. Really nice. Flavor's delicious, you can see hanging here. This is a custard for sure. Alright, so we're just gonna let this cool to room temperature and we'll cover it and put it in the fridge. Boom shakalaka. We have nice and cooled custard here. Egg whites in. Okay, here we go. Gonna add our raspberry to the custard. What a beautiful color. It looks like ketchup and mustard, I love it. Very nice. Whoo. Alright, this is the tough part. Now we want to fold these in pretty gently. Trying to keep the air in the whites but incorporate it with as little movement as possible. Sort of cutting through it like a knife. So that's it, here we are. I have four ramekins buttered and sugared to put some souffle mixture in. Three raspberries in the center. One, two, three. A little bit of a vanilla macaroon. Boom boom boom. Something like that. Top it a little more. Try to get nice and even. Trying not to be above the inner lip here. Let's throw these in the oven. Alright, Gaston's hot raspberry souffles. They're jiggly, they've risen, they've got a nice pink color. Let's dig into this guy right here. And that's pretty delicious. Wowee, mm. The macaroon is lovely in the middle. This has been a recipe from Gaston Lenotre who is the most family pastry chef of all time. And I just thought it was really cool to make a souffle that wasn't chocolate. Who's ever had a raspberry souffle? Now I have. The question is will you? And I hope the answer is, yes Frank very soon.