Cointreau Souffle With Fresh Raspberry Sauce Food

COINTREAU SOUFFLE

Steps:

• Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins.
• Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden.
• Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.

RASPBERRY SOUFFLE

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.

COINTREAU SOUFFLE WITH FRESH RASPBERRY SAUCE

Steps:

• PASTRY CREAM: 1. Beat egg yolks and sugar until creamy. Add flour and whisk to combine. Set aside. 2. Bring milk and vanilla bean to boil. Remove pod and whisk hot milk into eggs. Pour mixture through a coarse strainer to remove any bits of cooked egg and return to a saucepan. Bring mixture to a boil over medium heat and cook, whisking, for 3 minutes, or until thickened. Add orange zest. Use immediately, or cover with plastic wrap to prevent skin from forming and store in the refrigerator. RASPBERRY PUREE: 1. Puree raspberries in the bowl of a food processor. Add Cointreau and sugar and stir to combine. SOUFFLE: 1. Preheat oven to 450 degrees. 2. Combine PASTRY CREAM, Cointreau and orange zet, whisking to loosen texture. Gently fold in egg whites. 3. Divide mixture among souffle dishes, scraping to be level with the top. Run knife around the rims to loosen the mixture from the sies and allow it to rise. 4. Set dishes on a baking tray and cook for 7-10 minutes, or until souffles are puffed and golden. 5. Serve immediately by cutting a small hole in the top of each souffle and fillig with 2-3 tbsp RASPBERRY PUREE.

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.