Rasperry Souffle with Raspberry Coulis Recipe - The Culinary School of Fort Worth

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index and is less processed.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free but more expensive.

Preheat the oven to 375°F (ensure that your oven racks have plenty of space for your souffle to rise about 1-2 inches).

Prepare 8 souffle ramekins by rubbing softened butter on the interior and then sprinkling granulated sugar to coat all sides evenly (discarding the excess sugar).

Using a fork, smash the raspberries until they are broken down into a chunky puree (you may strain the seeds out or keep them as a matter of preference).

Add the raspberry liquor to the raspberries and combine, then set the mixture aside.

Build the meringue by whipping the egg whites with a pinch of cream of tartar until foamy, then slowly add sugar and continue to whip just past soft peaks.

Fold the raspberry mixture and egg whites together carefully to retain as much volume as possible.

Load the batter into ramekins until they are almost completely full and bake at 375°F for 12-15 minutes.

While the souffles are baking, combine the ingredients for the coulis in a small saucepan and simmer until the sugar is completely melted and the mixture is smooth (about 10 minutes).

Serve the souffles immediately with a drizzle of raspberry coulis.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens