Raspberry Soufflés
These raspberry soufflés. I might have just discovered my least favorite thing to photograph in the entire world. Ugh.
Talk about a major race against time! I think I lost that race (and gained a few gray hairs in the process), but don’t worry, a slightly fallen soufflé tastes just as good as a puffy, just-out-of-the-oven soufflé.
I promise.
Can you believe it has been almost a month since I shared a dessert recipe? Obviously, I had to do something about that, and that is how these soufflés came into the picture.
My brain has been on a one-track mind lately when it comes to summer desserts (pies, and more pies), but I really wanted to do something a bit different.
Fruit soufflé? Perfect solution.
The first time I ever had a soufflé was back when I was about 10 years old. We were on vacation in Los Angeles, and my family and I had just gone to a fancy restaurant. [P.S. Coincidentally, this is also where I had the best Caesar salad of my life!]
I distinctly remember my parents giving me a 2-minute saga all about soufflés–and being blown away by the concept of a dessert that required you to order it at the beginning of the meal.
My ten-year-old brain didn’t know what to expect, but I knew it was going to be special. I mean, just the word soufflé is special, am I right?
It was dramatic, rich, yet light and spongy. I was in love. That was my first soufflé experience.
My second soufflé experience (well, besides eating them) was in culinary school. We made a lot of soufflés over the course of those six months and trust me when I say this, the intimidation factor never diminished for me.
Soufflés aren’t complicated, but they are intimidating. I always said a little prayer whenever I put a soufflé into the oven.
The good news?
The great things about soufflés definitely outweigh the scary things. You can prepare them in advance (and just pop the ramekins into the oven before you serve dessert), the flavors and options are pretty endless, they contain very few ingredients, they are naturally gluten-free (for those interested!), they have a very short baking time (16-20 minutes), and well….they are impressive!
These raspberry soufflés get their intense flavor and natural color from raspberry puree. I recommend making the puree from frozen raspberries, because they are much less expensive and the flavor is indistinguishable. Save the fresh ones for garnishing!
Raspberry Soufflés
Ingredients
For the Raspberry Puree:
- 12 ounces frozen raspberries thawed
For the Soufflé:
- 4 large egg yolks
- 2½ ounces (70 g) granulated sugar
- 1½ tablespoons cornstarch
- 4 ounces raspberry puree see above
- juice of one lemon
- 4 egg whites room temperature
- pinch of cream of tartar
- pinch of kosher salt
- 1 ounce (28 g) granulated sugar
- powdered sugar for dusting
- fresh raspberries for garnishing
Instructions
- 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.
76 Comments on “Raspberry Soufflés”
Pink food IS the best, especially when it is completely natural from all the juicy raspberries! You nailed these soufflé photos – the second to last one is INCREDIBLE. Gorgeous recipe Laura!
These look beautiful and so tasty, and your photos are gorgeous! I’ve never tried my hand at a souffle, but perhaps I should give it a try this summer.
BEAUTIFUL photography and food! YUM!
Those pictures are STUNNING, what are you even talking about? Soufflés are lovely, and pink food is even better 🙂 These look amazing!
Aww, thanks Medha! Means a lot! 🙂
Mmmm those look delicious! There is NOTHING better than pink food!
So beautiful and I be the taste is just incredible! Pinned
Thanks so much Averie! Can I swap for one of those smoothies?
This looks sooooo delicious! I really want to make this. Always wanted to find a great raspberry dessert!
Once again your recipe has stolen my heart. Raspberry is my favorite favorite and your soufflé’s are beautiful.
Thank you so, so much! Raspberry is my all-time fave!
They don’t look deflated to me, at all in fact, I adore the picture at the bottom of it sunken it, that’s where the good stuff is at!
So true!!! 🙂 Thanks Nicole!
I think they’re beautiful!
Shucks, you’re beautiful 😉 They did fall a LOT, though.
I’m so impressed! Beautiful!
Wow, these ARE impressive! The photos look beautiful 🙂 Pretty much all French dessert recipes intimidate me, but it’s about time I confront that fear, perhaps!
Thank youuu! I still get intimidated by French desserts ALL the time–despite having been taught by French chefs in school. I’m not sure if I’ll ever get over it!
I had a similar experience when I tried to photograph ice cream in a hot toddy!!! Grey hairs for sure!!! But these souffles are beautiful, fallen or not. The texture looks absolutely perfect!
Oh my gosh, that sounds impossible! Even plain ice cream can be hard!
Ah the soufflè, that infamously terrifying dessert that brings most people out in a sweat. I’ve never tried making them before but seeing as they will be being eaten by me and me alone, I don’t care if they rise or not 😀 maybe I’ll share one or two.. xxx
Lucy @ La Lingua : Life in Italy
Oops … I meant ‘beautiful and crisp’ not ‘beautiful and crispy’ 😉
Hahaha! Don’t worry! 🙂 Thanks so much Helen! You should definitely try to make soufflés sometime!
Pink food IS fun, isn’t it? And red food … (like strawberries!)
I was actually just thinking how beautiful and crispy your photos were when I read the part about souffles being your least favourite food to photograph. I know what you meant, but the photos themselves came out great.
You’ve now sold souffles to me and I really want to try making some! 🙂
yes, very successful!! they were delicious.
Your second souffle experience was actually making chocolate souffles for Sam and Judy with me!
Really?! See? I have no memory at all. I vaguely remember that! Were we successful?
It may have been hard to photograph, but you did it justice – absolutely gorgeous! The picture with the steam? Beautiful. I make cream puffs sometimes and I’m always sad when they deflate – and yes, it feels like a race against time if you’re trying to photograph. These look delish, esp at this time of year!
Gorgeous photos! I made my first souffle last year and it was such a nerve wracking experience. But when they come out of the oven and it’s a success, you feel so elated 😀 Can’t wait to try these!
YES! Very nerve-wracking, but nothing quite as rewarding. Thanks Sonja!