Soufflé is a light, airy cake that originated in France. In the dessert department, they are a hallmark of French culinary tradition.
The word itself comes from ‘souffler’, meaning ‘to breathe’ or ‘to puff’, which is what the egg whites do to the base once they hit the oven’s heat.
A soufflé has two main components, a flavorful base and glossy beaten egg whites that are gently folded together just before baking. It somewhat resembles angel food cake, but even lighter.
This billowy creation can be served as a sweet dessert or a savory meal. Sweet soufflés make spectacular desserts with fruit, chocolate or liquors. Savory soufflés usually incorporate cheese, vegetables, meat or seafood and are appropriate for a light meal or as a first course.
Soufflés are found all over France, with every region applying its own ‘spin’. This raspberry soufflé, with its nice pink color, makes a great Valentine dessert idea for that special meal.
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- 125 gm (1 cup) raspberries, fresh or frozen
- 1/3 cup sugar
- 2 Tbsp orange juice
- 2 tsp cornstarch
- 2 tsp water
Ingredients
Raspberry Puree
Raspberry Soufflé
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- In a saucepan, combine raspberries, orange juice & sugar. Cook, stirring, for 3-4 minutes or until sugar dissolves & raspberries have released their juices. Remove from heat.
- Strain through a fine sieve into a medium bowl & using the back of a wooden spoon, push excess pulp through sieve. Return juice to the saucepan.
- Combine cornstarch with water & add it to raspberry mixture. Bring to a boil, allowing puree to thicken to a custard consistency. Remove from heat & allow to cool.
- Preheat oven to 375 F. Place an oven tray in the oven to preheat. Brush 4 ramekins with melted butter & dust with sugar. Set aside.
- Using an electric mixer, whisk egg whites in a medium bowl until soft peaks form adding 1 tablespoon of sugar while mixing to get a glossy texture. Gently fold the beaten egg whites into the raspberry mixture, starting with half of the quantity.
- Once the egg whites have been fully incorporated into the raspberry mixture, pour evenly among prepared ramekins & fill them. Run your spatula around the top of each ramekin just above the soufflé mixture to remove the extras & clean the ramekins.
- Place soufflés on the preheated hot tray & bake for 15-17 minutes or until puffed & cooked through. Remove from oven & place on serving plates. Dust with powdered sugar & serve immediately.