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Hot Raspberry Souffle

Frankie Celenza

Don't be intimidated; this hot raspberry souffle recipe from French pastry legend Gaston Lenôtre is easier to make than you'd think.

Recipe

Servings: 20

Ingredients

  • Raspberry puree:
  • 750 grams (26 ounces) seedless raspberry puree
  • Custard:
  • 6 egg yolks
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup plus 2 tablespoons fine baking sugar
  • 2 1/2 tablespoons unsalted butter, diced, plus additional for buttering ramekins
  • Egg whites:
  • 5 egg whites
  • 3 1/2 tablespoons fine baking sugar
  • To finish:
  • 1 pint fresh, whole raspberries
  • 2 vanilla macaron cookies, broken
  • Powdered sugar, for dusting
  • Fresh raspberries for garnish

Let's get Cooking...

  1. Prepare 20 one-cup ramekins with butter and sugar.
  2. Preheat oven to 375 degrees.
  3. In a small saucepan over medium heat, add the raspberry puree and stir occasionally until the moisture is evaporated and the sauce is thickened. Set aside to cool completely.
  4. To make the custard: In a medium saucepan over medium heat, add the milk and sugar. Whisk to combine. Cook until small bubbles form on the inside of the pot. Do not boil. In the meantime, in a small mixing bowl, whisk together the egg yolks and flour.
  5. Ladle some of the heated milk into the egg yolk-flour mixture and immediately whisk to temper. Pour the egg mixture into the pan with the milk and continuously whisk until the custard is thick and coats the back of a spoon. Remove from the heat, whisk in the butter and pour into a bowl. Lightly cover with plastic wrap and allow to cool to room temperature before chilling in the refrigerator.
  6. To whip the egg whites: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. With the machine running, add the sugar and continue to whisk to medium-stiff peaks.
  7. To assemble the soufflés: Fold the raspberry puree into the cooled custard until fully incorporated. Gently fold the egg whites into the custard, being careful not to deflate the eggs. Fill each ramekin halfway with soufflé mixture. Drop 3 raspberries into the middle of each, plus a piece of broken vanilla macaron. Fill the ramekin with the remaining soufflé mixture, leaving 1/2 inch at the top.
  8. Bake for 12 minutes, until the soufflés have risen and are lightly browned. Dust with powdered sugar and serve immediately.