October 7, 2019

Berry pretty raspberry soufflés

Fall is undoubtedly cookie-making month for me.  With cooler temps and more time at home now that we're back on the school schedule (more time for me, that is, but busier-than-ever for our high school freshman), I find myself whipping up batches of cookies on the regular.  It's a comforting routine - a mix of baking therapy and a way of expressing love and nurture in a small way.  So I'm all for cookies.  But that said, I try to mix in a little something different once in a while.  Cue the soufflés!
I've made soufflés a number of times but they're definitely not something I do on the regular.  In some ways, you have to hype yourself up a little bit and focus.  It's a little bit of magic and when the spell works, it's a great trick.
A few months back, I spotted a trio of beautiful soufflés on Erin McDowell's Instagram account.  You can see a photo and the recipe, here.  Is it any wonder I ran out and bought a bag of frozen raspberries right away to make sure I try it at home?

I do have this nagging thought that I should've went with the blueberry version to see if I could reproduce that gorgeous purple-blue hue, especially when I realize I'd made raspberry soufflés once before (albeit different), but pink and raspberry won out.  This raspberry soufflé recipe is different from the other I've tried in that it requires an extra step - pureeing the fruit and passing it through a sieve to remove the seeds so that you have a beautiful, smooth, bright red raspberry puree to infuse your soufflés with.  It results in the more even pink hue throughout the soufflé.  
That extra step of pureeing the fruit does take some time and patience but it was worth it.  And when the recipe works just as written, with the soufflés rising steadily and calmly (no tipping over), you feel such a thrill of success.  It's a great sight to behold but, alas, it is a very quick "high", as soufflés begin to deflate as soon as they come out of the oven.  But that's alright...sometimes you just have to life for the moment (and just hope there will be lots and lots of "moments").

To start, I prepared the raspberry puree the night before.  I was making half the recipe so I needed 8 oz. of frozen raspberries, thawed.  Puree the fruit in a blender (or small food processor) and strain it through a sieve to get rid of the seeds.  I was very proud of the resulting smooth raspberry puree and so relieved I managed it without getting any on myself!
Show time!  It's time to make the 2 main components - the raspberry base, that includes the puree, whisked with egg yolks and a combination of cornstarch and sugar...
and whipping the egg whites, with some sugar, to a nice medium peak.
Gently fold the egg whites into the raspberry base, a bit at a time, and the batter is ready.
It's time to fill our ramekins that have been greased with butter and coated with sugar.  
They take about 25 minutes or so in the oven.  I was watching with baited breath, and thrilled to see them rising steadily and without tipping over!  I was wishing I had cleaned the window to my oven door! 
Viola!  The soufflés were done and out of the oven!
It was a race to get them out of the oven, dusted with confectioners' sugar, and put in place for their "beauty shots".  It's hard to capture and, needless to say again, they do begin to deflate almost immediately.  That said, it's worth the effort to enjoy soufflés at home once in a while.   Things like soufflés always make me appreciate the magic of eggs, in baking, and otherwise.  It also makes me appreciate the ability to learn from others and to try different things in the kitchen!
These soufflés are unmistakingly filled with a sweet, almost candy-like, rasberry flavor.  They were berry nice indeed!


Berry Pretty Raspberry Soufflés
From Erin McDowell via PureWow

- For 3 raspberry soufflés (half the original recipe) 

Unsalted butter, softened, for coating ramekins
1/2 cup granulated sugar, divided (for soufflés as well as prepping ramekins)
8 ounces frozen raspberries, thawed*
1/4 teaspoon vanilla extract
1 tablespoon + 3/4 teaspoon cornstarch
Pinch of fine sea salt
3 large egg yolks
3 large egg whites
1/8 teaspoon cream of tartar
Confectioners' sugar, for dusting

* You can substitute with blueberries or blackberries 

In a blender or small food processor, puree the thawed raspberries until smooth.  Strain through a sieve into a bowl to remove the seeds (I recommend doing this step the day before).  You should end up with 1/2 cup of puree.  Stir in the vanilla extract.

Prepare three 6-oz. ramekins by coating the bottom and sides of each with butter and then dusting with a couple teaspoons of the granulated sugar, tapping out the excess.  Set on top of a baking sheet.  Preheat oven to 375 degrees.  

In a small bowl, whisk together 1/4 cup of granulated sugar with the cornstarch and salt.  Stir this mixture into the raspberry puree, then whisk in the egg yolks.

Place egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment.  Whip on medium-high to combine.  Gradually add 2 tablespoons plus 2 teaspoons of granulated sugar in a slow, steady stream, and continue whipping until egg whites reach reach medium-peaks, 4-6 minutes (be careful not to over-whip the whites).

Add about a fourth of the egg whites into the raspberry puree and egg yolk mixture, mixing to combine (it's okay to be a bit more vigorous in this step in order to incorporate the egg whites).  Now, gently fold in the remaining egg whites in 2-3 additions until just combined.  

Divide batter into the prepared ramekins, smoothing over the top (I also like to run my thumb around the edge of the soufflés to help them rise more evenly).  Place into the oven and bake, undisturbed (do not open oven door), until soufflés have risen and are browned on top, about 25-30 minutes.  Remove from the oven, quickly dust with confectioners' sugar, and serve immediately, as they will begin to deflate almost immediately.  Enjoy!


  1. Don't think I have ever had a raspberry souffle...so adorable and perfect.



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