COLD RASPBERRY SOUFFLE
Cooking time includes 4 hours chilling. This is fairly easy to make and looks great with some mint leaves as a garnish. From Great American Recipes card series.
Provided by Chandra M
Categories Dessert
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw the raspberries for 30 minutes at room temperature.
- Puree them in a food processor, reserve 3 TBSP juice.
- Beat the egg yolks and sugar until pale yellow and creamy.
- Stir in the raspberry puree.
- Combine the reserved raspberry juice with the orange juice.
- Add the water.
- Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
- Place the bowl with the gelatin in a pan of warm water over low heat.
- Stir until the gelatin dissolves.
- Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
- Whip cream until soft.
- Add the raspberry puree and the egg whites.
- Pour into a steep sided glass dish and chill 4 hours.
- Garnish & Serve.
Nutrition Facts : Calories 347.1, Fat 19.7, SaturatedFat 10.6, Cholesterol 243.2, Sodium 56.6, Carbohydrate 36.6, Fiber 9.3, Sugar 24.1, Protein 9.1
RASPBERRY SOUFFLE
Make and share this Raspberry Souffle recipe from Food.com.
Provided by Dancer
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
- Beat egg whites, lemon juice and sugar until stiff and fluffy.
- GENTLY fold the egg whites into the raspberry mixture.
- Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
- Serve immediately.
Nutrition Facts : Calories 53.8, Fat 0.1, Sodium 54.8, Carbohydrate 9.7, Sugar 9.7, Protein 3.6
RASPBERRY SOUFFLE
Steps:
- Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides and will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
- To make the fruit puree base, heat the raspberry puree, 3/4 cup sugar and butter in a saucepan and place over medium heat. Cook for 10 minutes to dissolve the sugar. Remove from heat, cool slightly, then strain to remove the raspberry seeds. Whisk in the egg yolks 1 at a time.
- In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the raspberry mixture to lighten it. Then gently fold in the rest. Spoon into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Dust with powdered sugar before serving.
CHOCOLATE-RASPBERRY SOUFFLé
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise.
Provided by Katherine Sacks
Categories Soufflé/Meringue Chocolate Dessert Pastry Raspberry Pistachio Egg Milk/Cream Wheat/Gluten-Free Valentine's Day Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
- Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
- Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
- Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
- Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
- Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18-20 minutes.
- Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.
HOT RASPBERRY SOUFFLé
Steps:
- Preheat oven to 375°F. Butter eight 3/4-cup soufflé dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead; cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide soufflé mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve soufflés, passing chocolate sauce and ice cream separately.
More about "raspberry souffle recipes"
RASPBERRY SOUFFLE RECIPE – ADORE FOODS
From adorefoods.com
4.7/5 (9)Total Time 35 minsCategory Dessert RecipesCalories 272 per serving
- Make the raspberry puree. Place raspberries, orange juice and sugar in a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until sugar dissolves and raspberries have released their juices. Remove from heat. Strain through a fine sieve into a medium bowl and using the back of a wooden spoon push excess pulp through sieve. Return the juice to the saucepan. Mix corn flour with water and add it to raspberry mixture. Bring to the boil, allowing to thicken until you have a custard consistency. Remove from heat and allow to cool.
- Preheat oven to 375F/ 190C. Place an oven tray in the oven to preheat. Brush 4 ramekins with melted butter and dust with granulated sugar and set aside.
- Prepare Raspberry Souffle Using an electric mixer, whisk egg whites in a medium bowl until soft peaks form adding 1 tablespoon of sugar while mixing to get that 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 reaspberry mixture, pour evenly among prepared ramekins and fill them. Run your spatula around the top of each ramekin just above soufflé mixture to remove the extras and clean the ramekins around.
- Place soufflés on the preheated hot tray and bake in oven for 15-17 minutes or until puffed and cooked through. Remove from oven and place on serving plates. Dust with powdered sugar (or confectioners sugar) and serve immediately.
FROZEN RASPBERRY SOUFFLéS - JACQUES HAERINGER
From chefjacques.com
RASPBERRY SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
NEVER-FAIL HOT RASPBERRY SOUFFLE RECIPE | GOOD FOOD
From goodfood.com.au
RASPBERRY SOUFFLé WITH MERINGUE, WHIPPED CREAM AND …
From more.ctv.ca
RASPBERRY CHOCOLATE SOUFFLE RECIPE | EAT SMARTER USA
From eatsmarter.com
RASPBERRY SOUFFLé - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
RASPBERRY SOUFFLéS - A BEAUTIFUL PLATE
From abeautifulplate.com
CHILLED RASPBERRY SOUFFLE | DESSERT RECIPES | WOMAN
From womanandhome.com
RASPBERRY SOUFFLES | DONNA HAY
From donnahay.com.au
GORDON RAMSAY DESSERT RECIPE: RASPBERRY SOUFFLé (WITH …
From masterclass.com
RASPBERRY SOUFFLé | RICARDO
From ricardocuisine.com
5/5 (8)Total Time 40 minsCategory DessertsCalories 140 per serving
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Lightly butter six 125 ml (1/2 cup) ramekins and sprinkle generously with sugar.
- In a saucepan, off the heat, combine the sugar and flour. Add the milk and bring to a boil, stirring with a whisk. Simmer for about 1 minute. Remove from the heat and stir in the raspberry liqueur. Let cool.
- In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
RASPBERRY SOUFFLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
RASPBERRY SOUFFLE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
DOUBLE RASPBERRY SOUFFLES RECIPE | EATINGWELL
From eatingwell.com
GORDON RAMSAY'S SIGNATURE RASPBERRY SOUFFLE% - THEFOODXP
From thefoodxp.com
SUGAR-FREE RASPBERRY SOUFFLé - LOW-CARB RECIPE - DIET DOCTOR
From dietdoctor.com
RASPBERRY SOUFFLé
From havekniveswillcook.com
THE ULTIMATE RASPBERRY SOUFFLé - CHATEAUMONTFORT.CO
From chateaumontfort.co
RASPBERRY SOUFFLE RECIPE | GOOD FOOD
From goodfood.com.au
THERMOMIX RASPBERRY SOUFFLE BY NICO MORETTI WITH RASPBERRY COULIS
From acanadianfoodie.com
MY TOP SOUFFLé SECRETS - DAVID LEBOVITZ
From davidlebovitz.com
CURTIS STONE | RASPBERRY SOUFFLé WITH RASPBERRY SAUCE
From curtisstone.com
RASPBERRY SOUFFLE | CABBI
From cabbi.com
SOUFFLé RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RASPBERRY SOUFFLé RECIPE : SBS FOOD
From sbs.com.au
INDIVIDUAL RASPBERRY SOUFFLES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RASPBERRY SOUFFLE RECIPE : SBS FOOD
From sbs.com.au
RECIPE: 45 JERMYN STREET’S RASPBERRY AND PISTACHIO SOUFFLé
From countryandtownhouse.com
SIBO RASPBERRY SOUFFLé - THE HEALTHY GUT
From thehealthygut.com
RASPBERRY SOUFFLé | ALL THAT COOKING
From allthatcooking.com
FROZEN RASPBERRY SOUFFLE | LIL' COOKIE
From lilcookie.com
RASPBERRY SOUFFLé | FOOD IN FRANCE | FRENCH RECIPES - FRENCHENTRéE
From frenchentree.com
RASPBERRY SOUFFLé RECIPE | BELMOND LE MANOIR
From belmond.com
EASY EASY RASPBERRY RICOTTA SOUFFLé RECIPE - VERY GOOD COOK
From verygoodcook.com
RASPBERRY SOUFFLE RECIPE | EAT SMARTER USA
From eatsmarter.com
RASPBERRY SOUFFLE RECIPE - RECIPES REIMAGINED
From recipesreimagined.com
RASPBERRY SOUFFLé | DRIZZLE AND DIP
From drizzleanddip.com
RASPBERRY SOUFFLé - HOME COOKING ADVENTURE
From homecookingadventure.com
RASPBERRY SOUFFLE - DOWNSHIFTOLOGY
From downshiftology.com
RASPBERRY TOPPED LEMON SOUFFLéS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RASPBERRY-LEMON SOUFFLES RECIPE | BON APPéTIT
From bonappetit.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #desserts #fruit #oven #easy #summer #dietary #seasonal #berries #raspberries #equipment
You'll also love