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
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 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.
CHILLED RASPBERRY SOUFFLE RECIPE
Light as a feather, chilled raspberry souffle is an easy no bake recipe that makes the perfect ending to a summer meal
Provided by Woman and Home
Categories Dessert
Time 40m
Yield Serves: 10 to 12
Number Of Ingredients 6
Steps:
- Tie a double fold of greaseproof paper around the soufflé dish so it comes up 5 to 7cm (2 to 2¾in) above the rim. Secure with sticky tape.
- Place the raspberries and lemon juice in a blender goblet and purée until smooth, then sieve to remove the seeds. Place the egg yolks and 100g (4oz) of caster sugar in the bowl of an electric mixer and whisk on high speed until doubled in volume. The whisk should leave a ribbon trail in the mixture.
- Dissolve the powdered gelatine in 100ml (4fl oz) cold water and leave until it turns spongy.
- Place the bowl over a pan of gently simmering water and stir until the gelatine has melted and is clear. Remove from the heat and whisk into the egg yolk and sugar mixture along with the raspberry purée.
- Lightly whip the cream and fold gently into the raspberry mixture. Whisk the egg whites until they are stiff, then whisk in the remaining caster sugar - a spoonful at a time - until you have a thick, glossy mixture.
- Fold the egg whites into the raspberry mixture and pour into the prepared soufflé dish; chill overnight.
- Remove the paper collar and pipe rosettes of whipped cream around the edge and decorate with the remaining raspberries.
Nutrition Facts : @context https
RASPBERRY SOUFFLéS
A classic French raspberry soufflé recipe made with fresh raspberry puree! This beautiful pink soufflé makes an elegant summer time dessert!
Provided by Laura / A Beautiful Plate
Categories Fruit Desserts
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
- Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
- In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
- In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
- Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
- Pour the mixture carefully into the centerof the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
- Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 73 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 184 mg, Sodium 98 mg, Fiber 7 g, Sugar 60 g, UnsaturatedFat 3 g
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.
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.
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
COLD RASPBERRY SOUFFLé
Number Of Ingredients 6
Steps:
- 1. Place raspberries with syrup in a blender container. Cover and blend until pureed. Over a large bowl, press puree through as sieve with a rubber scraper to remove seeds.2. In a small saucepan, mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into raspberry puree set aside.3. In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy set aside.4. Place bowl of puree in a larger bowl which contains cold water and ice. Stir raspberry mixture until it begins to thicken. Remove bowl from ice water.5. Fold in beaten egg whites and 2 cups of the whipped cream. Pour into a serving dish. Refrigerate at least 1 hour or until set.6. Top with dollops of remaining whipped cream. Garnish with lime slices if desired.
Nutrition Facts : Nutritional Facts Serves
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GORDON RAMSAY DESSERT RECIPE: RASPBERRY SOUFFLé
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Estimated Reading Time 8 mins
- - Pastry cream can be made in advance and refrigerated for up to three days. - The soufflé ramekins can be prepared and chilled uncovered in the refrigerator for a few days before use.
- - If you don’t have the time to make the raspberry mixture from scratch, frozen raspberry purée is a good substitute. Gordon likes the Boiron brand. - Coulis is the French term for a strained fruit or vegetable purée used as a sauce. The recipe for Raspberry Purée makes enough for the slurry that goes into the base of the soufflés and the coulis Gordon pours into the center of the soufflé during plating.
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