LIME SOUFFLE
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Souffle
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Spray a 1-quart souffle dish with nonstick cooking spray and dust generously with granulated sugar. Place the souffle dish in the freezer to chill.
- Stir 1/4 cup of the superfine sugar with the lime juice in a small bowl until the sugar is dissolved. Set aside. Using very clean, dry beaters, beat the egg whites by hand or with an electric mixer until foamy. Gradually add the remaining 1/4 cup of superfine sugar and the salt while beating. Continue beating until the whites hold a soft peak. Gently fold in the lime juice mixture and the zest.
- Spoon the souffle mixture into the chilled souffle dish. Wipe the rim with your fingers or a damp cloth to ensure proper rising. Put the dish on a baking sheet and place in the oven immediately. Bake for 7 to 9 minutes, until the souffle is well risen and lightly browned on top. Serve and eat immediately.
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.
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.
LIME RASPBERRY SOUFFLE
Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes four 6-ounce souffles
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
- Grate peel of 2 of the limes into a small bowl using fine holes of grater. Pour some of the milk into bowl to pick up zest and lime oil. Pour into saucepan along with remaining milk. Scald, turn off heat, cover, and let steep for 15 minutes. Strain.
- Using an electric mixer, beat yolks and 1/2 cup sugar until pale and fluffy. Beat in flour until well combined. Slowly add half the hot-milk mixture with mixer running.
- Return mixture to saucepan with remaining milk mixture. Bring to a boil over medium-low heat, stirring constantly. Simmer for 2 to 3 minutes more. Transfer to a large bowl and whisk a few minutes to smooth. Grate peel of remaining lime and add to mixture. Cover with plastic wrap, pressing it onto surface. Keep warm.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
- Spoon about a third of the whites into lime base and whisk until smooth. Quickly fold remaining whites into mixture until combined. (Don't worry if some streaks remain.) Fill prepared dishes to about 1/4 inch from top. Place a few raspberries in each dish, pressing them gently into batter.Run your thumb around edge of dishes to make a groove.
- Place dishes on a cookie sheet. Bake for 10 minutes at 400 degrees, then reduce heatto 375 degrees and bake for another 10 minutes. Dust with confectioners' sugar, if desired,and serve immediately.
CHILLED RASPBERRY SOUFFLE
An elegant, but very easy French dessert. A perfect ending to a night of fine dinning. Your guests will be impressed. Note: cooking time is time spent in the refrigerator, but I won't tell.
Provided by Pokey in San Antonio
Categories Dessert
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
- Whip heavy cream till you get peaks.
- Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
- Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
- Spoon in the raspberry mixture till level with the top of the paper.
- Chill in a cold refrigerator for several hours.
- When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.
Nutrition Facts : Calories 396.1, Fat 33.8, SaturatedFat 20.6, Cholesterol 122.3, Sodium 35.1, Carbohydrate 23.5, Fiber 7.4, Sugar 12.5, Protein 3.2
RASPBERRY LIME SLUSH
For a cool ending to a meal, our Test Kitchen scoops this bright pink slush into stemmed glasses, then drizzles it with ginger ale. The lime adds a little zing for a sweet-tart taste that's especially refreshing.
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. , In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months. , To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 0 protein.
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.
RASPBERRY-LEMON SOUFFLES
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Spray six 3/4-cup soufflé dishes or custard cups with oil spray. Place dishes on baking sheet. Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. Add 4 tablespoons sugar, jam and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
- Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold 1/3 of whites into raspberry mixture; fold in remaining whites. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes. Sprinkle with powdered sugar and serve.
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
More about "lime raspberry souffle food"
RASPBERRY SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FROZEN RASPBERRY SOUFFLéS - JACQUES HAERINGER
From chefjacques.com
RASPBERRY SOUFFLE RECIPE – ADORE FOODS
From adorefoods.com
RASPBERRY SOUFFLéS - A BEAUTIFUL PLATE
From abeautifulplate.com
CHILLED RASPBERRY SOUFFLE | DESSERT RECIPES | WOMAN
From womanandhome.com
RASPBERRY SOUFFLé - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
CHILLED RASPBERRY SOUFFLE RECIPE | EAT SMARTER USA
From eatsmarter.com
RASPBERRY SOUFFLé - CTV
From more.ctv.ca
RASPBERRY SOUFFLES | DONNA HAY
From donnahay.com.au
NEVER-FAIL HOT RASPBERRY SOUFFLE RECIPE | GOOD FOOD
From goodfood.com.au
LIME SOUFFLE WITH RASPBERRY ICE-CREAM | GOURMET TRAVELLER
From gourmettraveller.com.au
- For raspberry ice-cream, combine milk, 200ml cream and vanilla bean and seeds in a heavy-based saucepan and bring...
- For soufflé base, whisk egg yolks, sugar and corn flour in a bowl until smooth and pale. Add lime juice and whisk to...
- Preheat oven to 200C. Combine pistachios with 20gm caster sugar. Grease six 1 cup-capacity ramekins with butter, then...
LIME SOUFFLé WITH RASPBERRY ICE CREAM AUTHENTIC RECIPE
From tasteatlas.com
4.9/5 (9)Servings 6Cuisine FrenchCategory Dessert
FROZEN RASPBERRY SOUFFLé RECIPE | EAT SMARTER USA
From eatsmarter.com
THERMOMIX RASPBERRY SOUFFLE BY NICO MORETTI WITH RASPBERRY COULIS
From acanadianfoodie.com
RASPBERRY SOUFFLé | RICARDO
From ricardocuisine.com
FROZEN KEY LIME SOUFFLé WITH RASPBERRY SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
INDIVIDUAL RASPBERRY SOUFFLES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RASPBERRY AND LEMON SOUFFLES RECIPE | GOOD FOOD
From goodfood.com.au
COLD LEMON SOUFFLE WITH RASPBERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY SOUFFLé RECIPE | BELMOND LE MANOIR
From belmond.com
MY TOP SOUFFLé SECRETS - DAVID LEBOVITZ
From davidlebovitz.com
FROZEN KEY LIME SOUFFLé WITH RASPBERRY SAUCE RECIPE - GO FOOD
From gofoodfood.cc
RASPBERRY SOUFFLé
From havekniveswillcook.com
RASPBERRY SOUFFLE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
EASY EASY RASPBERRY RICOTTA SOUFFLé RECIPE - VERY GOOD COOK
From verygoodcook.com
RASPBERRY SOUFFLé | ALL THAT COOKING
From allthatcooking.com
RASPBERRY SOUFFLé | DRIZZLE AND DIP
From drizzleanddip.com
LEMON SOUFFLE WITH RASPBERRY SAUCE - WENT HERE 8 THIS
From wenthere8this.com
RASPBERRY SOUFFLE - DOWNSHIFTOLOGY
From downshiftology.com
TWICE BAKED RASPBERRY AND LIME SOUFFLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RASPBERRY SOUFFLE - PREVENTION
From prevention.com
10 BEST RASPBERRY LIME SMOOTHIE RECIPES | YUMMLY
From yummly.com
RASPBERRY SOUFFLé | FOOD IN FRANCE | FRENCH RECIPES | FRENCH …
From frenchentree.com
RASPBERRY TOPPED LEMON SOUFFLéS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RASPBERRY SOUFFLE BY AWARDED MICHELIN STAR CHEF MICHAEL NIZZERO
From youtube.com
COLD LEMON SOUFFLE WITH RASPBERRY SAUCE - RECIPE - COOKS.COM
From cooks.com
CHOCOLATE-RASPBERRY SOUFFLE - CHEFDECUISINE.COM
From chefdecuisine.com
FROZEN RASPBERRY SOUFFLE | LIL' COOKIE
From lilcookie.com
RASPBERRY-LEMON SOUFFLES RECIPE | BON APPéTIT
From bonappetit.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