NEVER-FAIL HOT RASPBERRY SOUFFLE
The first thing I ever cooked was a "never-fail cake" which did, of course, fail. But this never-fail raspberry souffle recipe will not. I mean, I've tried to make it fail and it hasn't. Well, maybe once at a dinner party when I had drunk a little too much by the time I got to making dessert. You just need to take your time, take care and nurture it, just like a glass of red or a first date.
Provided by Luke Mangan
Categories Dessert
Time 45m
Yield SERVES 6
Number Of Ingredients 8
Steps:
- Puree the raspberries and pass through a sieve. (You should have about 200ml). Pour into a small saucepan, add the sugar and bring to the boil, stirring until the sugar dissolves. Turn the heat down and simmer gently for about 10 minutes, until it forms a jam-like consistency. Set aside to cool.Preheat the oven to 200C.Beat the egg whites with the salt, gradually adding the extra sugar until shiny, stiff peaks form. With the beaters still running, spoon in a few tablespoons of raspberry mixture. Stop beating and gently fold through 2-3 more tablespoons of raspberry - it should just color the egg whites and give a delicate raspberry flavor. Taste the meringue and add more if you think the flavor is too subtle.Grease six individual souffle moulds (10cm x 7cm deep) with butter and dust with icing sugar, tipping out the excess. Carefully spoon the souffle mixture into the moulds. Bake for about 8 minutes, then turn the heat down to 180C and bake for a further 3-5 minutes, or until the souffles have risen well above the rim of the moulds and are lightly browned on top.Serve immediately with fresh raspberries.Tip: Use the leftover raspberry jam from the raspberry souffle recipe on your toast.
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.
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.
LEMON AND RASPBERRY SOUFFLE
Provided by Food Network
Categories dessert
Time 55m
Yield 1 large souffle or 6 individua
Number Of Ingredients 16
Steps:
- Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
- Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.
HOT RASPBERRY SOUFFLE
Make and share this Hot Raspberry Souffle recipe from Food.com.
Provided by ksenko
Categories Dessert
Time 40m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Butter 8 3/4 cup souffle dishes. Coat with sugar; tap out excess. Puree raspberries with 3 T 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 an 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. Divid souffle mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve souffles, passing chocolate sauce and ice cream separately.
Nutrition Facts : Calories 138.3, Fat 0.3, Sodium 42.2, Carbohydrate 31.6, Fiber 2.8, Sugar 23.4, Protein 3.2
WARM RASPBERRY SAUCE
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.
HOT PASSIONFRUIT SOUFFLE WITH RASPBERRY CREAM
Make and share this Hot Passionfruit Souffle With Raspberry Cream recipe from Food.com.
Provided by Stardustannie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
- Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
- Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
- Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
- Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
- Dust tops with sifted icing sugar immediately.
- Serve with Raspberry Cream.
- Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.
Nutrition Facts : Calories 504.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 198.6, Sodium 123.7, Carbohydrate 51.5, Fiber 4.5, Sugar 43.3, Protein 9.1
More about "hot raspberry soufflé food"
RASPBERRY SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOT RASPBERRY SOUFFLéS - READER'S DIGEST CANADA
From readersdigest.ca
Servings 6Category Desserts
LITTLE WARM RASPBERRY SOUFFLéS RECIPE - JOANNEWEIR.COM
From joanneweir.com
RECIPE OF THE DAY: HOT RASPBERRY SOUFFLE BY NICK NAIRN
From heraldscotland.com
FROZEN RASPBERRY SOUFFLéS - JACQUES HAERINGER
From chefjacques.com
RASPBERRY SOUFFLé | FOOD IN FRANCE | FRENCH RECIPES - FRENCHENTRéE
From frenchentree.com
RASPBERRY SOUFFLé WITH MERINGUE, WHIPPED CREAM AND CREAM OF …
From more.ctv.ca
SOUFFLé RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
[HOMEMADE] RASPBERRY SOUFFLé : FOOD
From reddit.com
EASY EASY RASPBERRY RICOTTA SOUFFLé RECIPE - VERY GOOD COOK
From verygoodcook.com
WEEKEND DESSERT: DECADENT RASPBERRY SOUFFLé - HONEST COOKING
From honestcooking.com
DECADENT HOT BLACKBERRY SOUFFLé - THE PERFECT PUREE OF NAPA VALLEY
From perfectpuree.com
FROM THE KITCHEN: RASPBERRY SOUFFLé RECIPE - HOTEL CERRO
From hotelcerro.com
HOT RASPBERRY SOUFFLé [VIDEO] | RECIPE [VIDEO] | SOUFFLE RECIPES ...
From pinterest.com
HOT RASPBERRY SOUFFLE - CREATIVE GOURMET
From creativegourmet.com.au
HOT RASPBERRY SOUFFLé #SOUFFLé... - JILLSSIMPLYGOODFOOD
From facebook.com
NEVER-FAIL HOT RASPBERRY SOUFFLE RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY SOUFFLE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
RECIPES, EXPERIENCES, VIDEOS, FOOD & TRAVEL SHOWS | TASTEMADE
RASPBERRY SOUFFLé RECIPE : SBS FOOD
From sbs.com.au
BBC FOOD - RECIPES - FOOL PROOF HOT RASPBERRY SOUFFLé
From git.macropus.org
RASPBERRY SOUFFLé - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
THE ULTIMATE RASPBERRY SOUFFLé - CHATEAUMONTFORT.CO
From chateaumontfort.co
RASPBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RASPBERRY SOUFFLé RECIPE | BELMOND LE MANOIR
From belmond.com
CHOCOLATE & RASPBERRY SOUFFLé | FRENCHFOODIEDOWNUNDER
From frenchfoodiedownunder.com
CURTIS STONE | RASPBERRY SOUFFLé WITH RASPBERRY SAUCE
From curtisstone.com
FOOL PROOF HOT RASPBERRY SOUFFLé - RECIPE ARCHIVE
From recipearchive.co.uk
CHILLED RASPBERRY SOUFFLéS - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON SOUFFLéS WITH RASPBERRY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
HOT RASPBERRY SOUFFLéS | FOOD TO LOVE
From foodtolove.co.nz
RASPBERRY SOUFFLé - HAVEKNIVESWILLCOOK.COM
From havekniveswillcook.com
RASPBERRY SOUFFLé | DRIZZLE AND DIP
From drizzleanddip.com
HOT RASPBERRY SOUFFLES | MYFOODBOOK WITH CREATIVE GOURMET
From myfoodbook.com.au
HOT RASPBERRY SOUFFLé RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY SOUFFLé | ALL THAT COOKING
From allthatcooking.com
HOT RASPBERRY SOUFFLé RECIPE | EPICURIOUS
From rnbrecipes.delicious.homeip.net
MY TOP SOUFFLé SECRETS - DAVID LEBOVITZ
From davidlebovitz.com
RASPBERRY SOUFFLé | RICARDO
From ricardocuisine.com
RASPBERRY SOUFFLéS - A BEAUTIFUL PLATE
From abeautifulplate.com
HOT RASPBERRY SOUFFLé | TASTEMADE
From tastemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love