Raspberry Souffle by Awarded Michelin Star Chef Michael Nizzero
Recipe Information
Raspberry Soufflé
Cultural Context
Raspberry soufflé is a classic French dessert known for its light, airy texture and vibrant flavor. Traditionally served as a special treat, it showcases the delicate balance of sweet and tart from fresh raspberries. This dessert has gained popularity worldwide, inspiring variations with other fruits and flavors, making it a beloved choice for elegant dinners and celebrations.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil offers a dairy-free option, while margarine is often less expensive.
raspberries
🥗Healthier: blackberries
💰Cheaper: frozen raspberries
Blackberries provide similar flavor with fewer calories, while frozen raspberries are often more affordable.
Butter the mold with a brush from the bottom to the top to ensure the souffle rises properly.
Place the buttered mold in the fridge to set the first coat of butter.
Apply a second coat of butter to the mold to ensure the souffle does not stick.
Pour sugar into the mold and coat the inside, tapping out the excess sugar.
Put the coated mold back in the fridge to prepare for later use.
In a mixer bowl, add frozen raspberries and sugar, then add boiling water to help separate the raspberries.
Blend the mixture until smooth and thick, then pass it through a fine sieve into a pan to remove seeds.
Bring the raspberry puree to a boil over medium heat while whisking.
Add corn flour to the boiling puree and whisk gently; boil for one minute until thickened.
In a clean bowl, add egg whites and a quarter of the sugar, then start whipping.
Once soft peaks form, add the remaining sugar and continue whipping until combined.
Remove the puree from the stove and add some of the whipped egg whites to it, whisking to combine.
Pour the raspberry mixture into the remaining egg whites and gently fold from the bottom to the top until fully incorporated.
Take the mold out of the fridge and marinate two raspberries per souffle in raspberry alcohol.
Start building the souffle by adding some mixture to the mold and tapping it to remove air.
Create a well in the center of the mixture and add the marinated raspberries.
Top with more mixture and flatten it out.
Use a knife to create a gap between the mold and the mixture to help the souffle rise.
Clean the edges of the mold to prevent burning during baking.
Refrigerate the assembled souffles for 1 to 3 hours for better results.
Preheat the oven to 180 degrees Celsius and place the souffles on a flat tray.
Bake for 6 to 7 minutes, then turn them over and bake for another 6 to 7 minutes.
Check if the souffles are ready; they should have risen and have a light crust.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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