Oceanic Raspberry Soufflé

Ingredients

In this adaptation of the French classic, the Oceanic Raspberry Soufflé incorporates flavors and ingredients commonly found in oceanic cuisine. The addition of tropical fruits like raspberries gives the dish a refreshing twist, while still maintaining the light and airy texture of a traditional soufflé. We alse have the original recipe for Soufflé aux framboises, so you can check it out.

• 1 cup (125g) fresh raspberries 1 cup (125g) fresh raspberries
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large eggs, separated 4 large eggs, separated
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 27g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle with sugar.
2. 2.
   In a blender, puree the raspberries with lemon juice until smooth. Set aside.
3. 3.
   In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
4. 4.
   Gradually add the flour, coconut milk, and raspberry puree to the egg yolk mixture, whisking until well combined.
5. 5.
   In a separate clean bowl, beat the egg whites with salt until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the raspberry mixture until fully incorporated.
7. 7.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
8. 8.
   Bake for 25-30 minutes or until the soufflé has risen and is golden brown on top.
9. 9.
   Remove from the oven and dust with powdered sugar.
10. 10.
    Serve immediately while still warm.

Treat your ingredients with care...

• Raspberries — Make sure to use fresh raspberries for the best flavor and texture. If fresh raspberries are not available, you can use frozen raspberries, but thaw and drain them before pureeing.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before measuring.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the raspberry mixture to maintain the soufflé's airy texture.
• Serve the soufflé immediately after baking, as it will start to deflate quickly.
• Dust the soufflé with powdered sugar just before serving for an elegant touch.
• For added flavor, garnish with fresh raspberries and a sprig of mint.
• Experiment with other tropical fruits like passion fruit or mango for different variations of the Oceanic Soufflé.

Serving advice

Serve the Oceanic Raspberry Soufflé warm as a standalone dessert or with a dollop of whipped cream or a scoop of coconut ice cream for a delightful contrast of flavors and textures.

Presentation advice

Present the Oceanic Raspberry Soufflé in individual ramekins or in a large soufflé dish. The golden brown crust and fluffy texture should be visible, and a light dusting of powdered sugar adds an elegant touch. Garnish with fresh raspberries and a sprig of mint for a pop of color.