Dish

Soufflé aux framboises

Raspberry Souffle

Soufflé aux framboises is made by whisking egg yolks and sugar until they are pale and thick, then folding in pureed raspberries and stiffly beaten egg whites. The mixture is then poured into a ramekin and baked in a hot oven until it rises and is golden brown on top. Soufflé aux framboises is usually served immediately, as it will begin to deflate as it cools.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

Soufflé aux framboises is believed to have originated in France in the 18th century. It was later popularized by the famous chef Auguste Escoffier.

Dietary considerations

Vegetarian, Gluten-free, contains eggs

Variations

There are many variations of Soufflé aux framboises, including adding other fruits or flavorings such as vanilla or lemon zest. Some recipes also call for the addition of cream or mascarpone cheese to the mixture.

Presentation and garnishing

Soufflé aux framboises can be presented in a ramekin or on a small plate. It can also be dusted with powdered sugar or garnished with fresh raspberries.

Tips & Tricks

To make Soufflé aux framboises, it is important to use clean, dry equipment and to whisk the egg yolks and whites separately. It is also important to fold the egg whites gently into the mixture to ensure that the soufflé rises properly. If the soufflé does not rise properly, it may be due to under-whipping the egg whites or over-mixing the batter.

Side-dishes

Soufflé aux framboises is usually served as a dessert on its own, but it can be accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served with a glass of sweet dessert wine, such as Sauternes or Muscat de Beaumes-de-Venise.

Drink pairings

Soufflé aux framboises goes well with sweet dessert wines, such as Sauternes or Muscat de Beaumes-de-Venise. It can also be served with a cup of coffee or tea.