raspberry soufflé

raspberry soufflé

If you had any nervousness about making a soufflé you needn’t have with this really straightforward and delicious recipe. Soufflés are show stoppers, and you will impress whoever you make these for. Capturing everything that is summer in one dessert, they are slightly tart and light, kind of like eating a raspberry cloud if such a thing existed.

raspberry soufflé

A friend, who is a guy, made these the other day and they looked perfect. He’s someone I trust impeccably when it comes to food. The recipe comes from a Woolworths flyer that was handed out in stores over Christmas. The measurements are quite precise – you must weigh your egg whites, but I prefer that when making things that you want to work out exactly.

You do however need two pieces of equipment to make these properly. An immersion (stick) blender and an electric whisk. Even better, a stand mixer. These are definitely two of my kitchen appliances that I could not live without and use all the time. I of course used my Breville ones, which are top of the range and industrial strength. The Control Grip stick blender has a metal base so you can submerge it into hot liquids without the threat of the shaft melting, and it literally whizzes solids into puree form in seconds.

A stand mixer is essential to me because I do a lot of baking. I want to be able to leave my mixer running while I prep other things. The Breville 800 Class Stand Mixer has a timer on it so you can monitor exactly how long you have been whipping for. This is really important when making meringue.

raspberries

Soufflés are kind of like baked meringue and this is what you need to do to make perfectly fluffy raspberry ones.

Recipe – makes 4 – 6 largeish soufflés

  • 20g melted or softened butter
  • 30g castor sugar
  • 300g raspberries (fresh or frozen) – I used frozen
  • 2t lemon juice
  • 55g castor sugar
  • 10g corn flour
  • 15ml water
  • 90g egg whites (aprox 4 eggs)
  • 75g castor sugar

You can make the raspberry coulis in advance and store in the fridge.

When you are ready to bake, preheat the oven to 180 C / 350F.

Brush your ramekins with the melted / softened butter in upward strokes to lightly cover the surface. Dust with the 30g of castor sugar, tapping out any excess.

Put the raspberries in a small pot over a medium heat and cook for 5 minutes if fresh and 7 minutes if frozen and then blend the berries until smooth using a stick blender.

Strain the raspberries through a fine sieve, working the pulp through and leaving the seeds behind. Put the puree berries back into the pot and return it to the heat. Add the 55g castor sugar and the lemon juice and bring this to the boil.

Whisk the cornflour and the water together until its smooth and whisk this into the hot puree. continue to whisk for a minute and then remove from the heat. * I found a few lumps developed so I used my stick blender again to smooth these out.

Allow the puree to cool in the fridge.

Beat the egg whites until soft peaks. Add the remaining castor sugar slowly while the mixer is running and continue to whisk until the meringue is smooth and glossy.

Fold the cooled raspberry through the meringue and fill the ramekins to the top. Smooth out the surface or leave a few peaks which can be very pretty. Bake for 10 – 13 minutes and serve immediately.

* I managed to make 3 small and 4 larger souffles with this recipe.

raspberry soufflé

 * Disclaimer * This post has been sponsored by Breville South Africa. I am working on a few projects with their marketing team, including developing recipes using these amazing appliances. Breville appliances are exclusively available at @Home nationwide.

I look forward to connecting with you again in the future.

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14 Comments

  1. Sam, these are absolutely stunning!
    I’ve been eyeing the stick blender, let’s hope Christmas comes early this year. 😉

  2. Sam

    Sune, it really is the best ever, and it has a chopper attachment which I now use to make all my marinades and chop nuts and dried fruit.

  3. Sam

    Thanks for pointing me in the direction of this recipe Larry

  4. Sjoe Sam – what stunning pictures! I remain a bit phobic about soufflés – they just seem a little capricious… Very inspired to make these though!

  5. Sam

    Hi Rebecca, the recipe is so super easy, you will be making souffles on a tuesday night just because.

  6. Sam

    Hi Jeanne, yes, Ive also been a bit on the nervy side re soufflés, but seriously one does not have to be. I adore savoury ones more, so am going to delve into that arena soon too. ONe must serve right away. they all defalte at some point.

  7. Sam

    Thank you so much Tracy – I am glad to hear 🙂

  8. This souffle is definitely a showstopper. . .light and fluffy. A pure piece of heaven. I still can’t get over the fact that you got the recipe in a Woolworth’s flyer.

  9. Sam

    Hi Lynn, its too lovely. Im so glad my friend tested it out first and alerted to this amazing recipe.

  10. I’ve just made a batch of these delicious fluffies!!! So good and so easy to make!

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