Winter Raspberry Souffles Recipes

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.

Steps:

• Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
• In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
• Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
• Preheat the oven to 425 degrees F; position the rack in the middle.
• Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
• Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.

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.

Steps:

• Preheat oven to 375°F. Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Remove 30 raspberries and drain on paper towels. In a 3-quart saucepan stir together remaining raspberries with syrup, cornstarch, and vinegar. Simmer mixture, stirring, 3 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids. Stir in drained raspberries and cool mixture. Raspberry mixture may be made 1 day ahead and chilled, covered.
• Separate eggs and in a large bowl with an electric mixer beat together yolks and 6 tablespoons sugar until thick and pale and mixture forms a ribbon when beater is lifted, about 5 minutes. Fold raspberry mixture into yolk mixture until just combined. In another large bowl with cleaned beaters beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating until whites hold stiff peaks. Stir one fourth whites into raspberry mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Bake soufflés on a baking sheet in lower third of oven until puffed and golden brown, 18 to 20 minutes. Serve soufflés immediately.

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.

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.