Recipe details
Desserts
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Raspberry Soufflé
37min
6 servings
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A light, airy, and elegant dessert featuring a delicate raspberry flavor and a fluffy texture.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
20 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 400°F (200°C). Butter and sugar six 6-oz ramekins.
Prepare raspberry puree
In a blender or food processor, puree raspberries until smooth. Press the puree through a fine-mesh sieve to remove the seeds. Set aside.
Make roux
In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to make a roux.
Add milk and sugar
Gradually whisk in milk and 1/2 cup of granulated sugar. Cook, stirring constantly, until the mixture thickens and comes to a boil.
Temper egg yolks
In a bowl, whisk egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly to temper them.
Add raspberry puree
Whisk the tempered egg yolk mixture back into the saucepan. Stir in the raspberry puree and lemon zest. Remove from heat and let cool slightly.
Beat egg whites
In a large bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
Fold egg whites into batter
Gently fold one-third of the egg white mixture into the raspberry batter to lighten it. Then, fold in the remaining egg whites until just combined.
Fill and bake
Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes, or until puffed and lightly browned.
Serve
Dust the soufflés with confectioners' sugar and serve immediately.
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