Raspberry Soufflé with Raspberry Sauce

To be honest, soufflés were invented as a way for chefs to use up excess egg whites. So many recipes call for egg yolks and I hate wasting food, so I just had to include a recipe to use up the egg whites. It’s a light dessert and ideal to follow a large dinner.

Ingredients

Us (Imperial)
Aus (Metric)

Raspberry Sauce:

2 pints fresh raspberries

3/4 cup confectioners’ sugar

Ramekins:

4 tablespoons unsalted butter, melted

1/2 cup superfine sugar

Soufflé:

1/2 jar seedless raspberry jam (preserve)

1/3 cup cornstarch

1/4 cup water

1 cup egg whites

2/3 cup superfine sugar

Confectioners’ sugar for dusting

4 fresh raspberries, to garnish

Raspberry Sauce:

2 punnets raspberries

75g icing sugar

Ramekins:

50g butter, melted

100g caster sugar

Soufflé:

1/2 jar seedless raspberry jam

75g cornflour

60ml water

250ml egg whites

130g caster sugar

Icing sugar for dusting

4 raspberries, to garnish

Cookbook

Cooking with Curtis

Add To My Recipes

Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The raspberry sauce, soufflé base, and soufflé dishes can be prepared up to 8 hours ahead. Cover and refrigerate the sauce and soufflé base. Let the soufflé base stand at room temperature for 30 minutes and stir before using. Keep the soufflé dishes in the freezer.

Make-Ahead:

To make the raspberry sauce:

In a blender, puree the raspberries and confectioners’ sugar until smooth. Push the puree through a fine sieve, discarding the seeds and reserving the sauce.

To make the soufflé base:

In a small saucepan, cook the raspberry jam over medium heat it begins to boil.

In a small bowl, combine the cornstarch and water then slowly add the mixture to the raspberry jam, stirring constantly. Once the jam resembles a thick paste, remove it from the heat and set it aside to cool.

To prepare the soufflé dishes:

Brush the melted butter carefully around the inside of 6 individual soufflé dishes then sprinkle the inside of the dishes with superfine sugar to coat completely, discarding any excess sugar. Place the dishes in the freezer for 5 minutes then repeat the process, making sure that the first coating of sugar is not scraped away. Using a pastry brush, paint 6 stripes of the raspberry sauce into the inside of the soufflé dishes, being careful not to disturb any sugar. Return the soufflé dishes to the freezer

To make the soufflés:

Preheat the oven to 375ºF.

In a large bowl, using an electric mixer with the whisk attachment on high speed, whisk the egg whites and 2 tablespoons of the superfine sugar together until the egg whites begin to thicken. Add the rest of the superfine sugar and continue whisking on high speed until the egg whites resemble stiff peaks.

Mix the raspberry jam mixture thoroughly with one-third of the egg whites then gently fold in the remainder of the egg whites to create a light mixture. Remove the soufflé dishes from the freezer and fill them to the top with the soufflé mixtures. Using a palette knife, ensure the soufflé dishes are full then evenly level the top.

Place the dishes immediately in the hot oven for 10 to 13 minutes, or until the soufflés have risen to nearly double the size of the dish. Dust with confectioners’ sugar, garnish with a raspberry, and serve immediately with the raspberry sauce.

To make the raspberry sauce:

In a blender, puree the raspberries and icing sugar until smooth. Push the puree througha fine sieve, discarding the seeds and reserving the sauce.

To make the soufflé base:

In a small saucepan, cook the raspberry jam over medium heat it begins to boil.

In a small bowl, combine the cornflour and water then slowly add the mixture to the raspberry jam, stirring constantly. Once the jam resembles a thick paste, remove it from the heat and set it aside to cool.

To prepare the soufflé dishes:

Brush the melted butter carefully around the inside of 6 individual soufflé dishes then sprinkle the inside of the dishes with caster sugar to coat completely, discarding any excess sugar. Place the dishes in the freezer for 5 minutes then repeat the process, making sure that the first coating of sugar is not scraped away. Using a pastry brush, paint 6 stripes of the raspberry sauce into the inside of the soufflé dishes, being careful not to disturb any sugar. Return the soufflé dishes to the freezer.

To make the soufflés:

Preheat the oven to 190ºC.

In a large bowl, using an electric mixer with the whisk attachment on high speed, whisk the egg whites and 2 tablespoons of the caster sugar together until the egg whites begin to thicken. Add the rest of the caster sugar and continue whisking on high speed until the egg whites resemble stiff peaks.

Place the dishes immediately in the hot oven for 10 to 13 minutes, or until the soufflés have risen to nearly double the size of the dish. Dust with icing sugar, garnish with a raspberry, and serve immediately with the raspberry sauce.