Raspberry Soufflé

Ingredients

• 1 cup (200g) fresh raspberries 1 cup (200g) fresh raspberries
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 3 large eggs, separated 3 large eggs, separated
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• Pinch of salt Pinch of salt
• Butter and sugar for ramekins Butter and sugar for ramekins
• Powdered sugar for dusting Powdered sugar for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 26g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Butter the ramekins and coat them with sugar, tapping out any excess.
2. 2.
   In a saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices, about 5 minutes. Remove from heat and strain the mixture to remove the seeds. Set aside.
3. 3.
   In a separate saucepan, heat the milk over medium heat until it starts to simmer. In a bowl, whisk together the egg yolks, flour, vanilla extract, and a pinch of salt. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard-like consistency, about 5 minutes. Remove from heat and let it cool slightly.
5. 5.
   In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
6. 6.
   Gently fold the raspberry mixture into the custard base, followed by the beaten egg whites, taking care not to deflate the mixture.
7. 7.
   Spoon the soufflé mixture into the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula.
8. 8.
   Bake in the preheated oven for 15-18 minutes, or until the soufflés have risen and developed a golden crust.
9. 9.
   Remove from the oven and dust with powdered sugar. Serve immediately to enjoy the soufflés at their peak.

Treat your ingredients with care...

• Raspberries — Use fresh raspberries for the best flavor and texture. If fresh raspberries are not available, you can use frozen raspberries, but make sure to thaw and drain them before using.
• Egg whites — Ensure that the bowl and beaters used for beating the egg whites are completely clean and free of any grease or residue. This will help achieve maximum volume and stability.

Tips & Tricks

• Be gentle when folding the raspberry mixture and beaten egg whites into the custard base to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking, as they tend to deflate quickly.
• Dust the ramekins with sugar to help the soufflés rise evenly and create a beautiful crust.

Serving advice

Serve the Raspberry Soufflés straight from the oven while they are still puffed and airy. Accompany them with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

Present the Raspberry Soufflés on individual dessert plates, dusted with powdered sugar. Garnish with a few fresh raspberries and a sprig of mint for an elegant touch.