Light, sweet and oh-so indulgent — but not full of fat. That's just one way to describe this impressive raspberry soufflé recipe from Sur La Table resident chef Kyle Shankman 's online Bluprint class Cracking the Egg: 25 Ways to Transform Your Cooking . Scroll down to find the recipe, and see it come together step by step in the accompanying video tutorial.
About this raspberry soufflé recipe
This raspberry soufflé recipe is pretty unique (and awesome) for a couple of reasons. To understand why though, we need to talk about "traditional" soufflé. It really is the perfect celebration of the egg. We get structure from the yolk and that super dramatic rise from the white. It’s rich, decadent, and always a crowd-pleaser.
In Cracking the Egg: 25 Ways to Transform Your Cooking , Kyle shows you how to make that classic, almost molten-like chocolate soufflé that you’re probably imagining right now. Sometimes though, we crave desserts that are a bit lighter.
The acidity in fruit can really clean up the palate at the end of a meal. And that’s why this raspberry soufflé recipe is so great! We lose the yolks and show you a neat way to replace them, leading to a beautifully risen and delicious dessert that is *drumroll* completely fat free! Enjoy!
Raspberry soufflé recipe with Cointreau cream
Yield: 8 servings
Ingredients for the soufflé:
- Unsalted butter, at room temperature, for greasing the ramekins
- Granulated sugar, for dusting the ramekins
- 12 ounces (340 g) frozen raspberries, thawed
- 7 tablespoons (85 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla bean paste
- 4 large egg whites
- Kosher salt
- Powdered sugar, for dusting the soufflés
Ingredients for the Cointreau cream:
- 1 cup (240 ml) heavy cream
- 1 tablespoon plus 1 teaspoon granulated sugar
- ¼ teaspoon pure vanilla extract
- 2 tablespoons Cointreau, or more to taste
Position a rack in the center of the oven and preheat to 375 F (190 C).
Grease the inside of eight ½-cup (120-ml) ramekins. Sprinkle each ramekin with sugar, tipping it to coat evenly and tapping out the excess. Set on a rimmed baking sheet.
In a food processor fitted with a metal blade, puree the raspberries. Using a fine-mesh sieve, strain into a medium saucepan, pressing on the puree with a spoon to extract as much liquid as possible. Bring to a simmer over medium heat. Add 4 tablespoons (50 g) of the sugar and the cornstarch to the saucepan. Using a whisk, stir until the mixture boils and thickens, about 2 minutes. Remove from the heat and stir in the lemon zest and vanilla paste. Transfer to a large bowl, and let cool, whisking occasionally.
In the bowl of a stand mixer fitted with the wire whip attachment, beat the egg whites and ⅛ teaspoon salt on high speed until soft peaks form, about 3 minutes. Gradually add the remaining 3 tablespoons sugar and continue to beat until the whites are stiff but not dry, about 2 minutes.
Using a spatula, gently stir one-fourth of the egg whites into the raspberry mixture, to lighten it. Fold in the remaining whites just until no white streaks remain.
Divide the mixture among the prepared molds, filling each to ¼ inch (6 mm) below the rim. Place the baking sheet with the filled molds in the oven. Bake until the soufflés are set and firm to the touch in the center, 10 to 12 minutes.
Meanwhile, to make the Cointreau cream, place the cream, sugar, and vanilla in a medium bowl, and beat with an electric mixer on medium-high speed until the mixture thickens and begins to hold a shape. Beat in the 2 tablespoons Cointreau. Taste and add more Cointreau if desired. Refrigerate until ready to use.
Lightly dust the tops of the soufflés with confectioners’ sugar, and serve immediately with the Cointreau cream.
Ready for more? Join Kyle's new Bluprint class now!
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