FOOD
Hot Raspberry Souffle
Don't be intimidated; this hot raspberry souffle recipe from French pastry legend Gaston Lenôtre is easier to make than you'd think.
FOOD
Hot Raspberry Souffle
Don't be intimidated; this hot raspberry souffle recipe from French pastry legend Gaston Lenôtre is easier to make than you'd think.
Ingredients
Raspberry Puree
- 750 grams (26 ounces) seedless raspberry puree
Custard
- 6 egg yolks
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup plus 2 tablespoons fine baking sugar
- 2 1/2 tablespoons unsalted butter, diced, plus additional for buttering ramekins
Egg Whites
- 5 egg whites
- 3 1/2 tablespoons fine baking sugar
To Assemble
- 1 pint fresh, whole raspberries
- 2 vanilla macaron cookies, broken
- Powdered sugar, for dusting
- Fresh raspberries, for garnish
Steps
Raspberry Puree
- 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.
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.
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
- 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.