Saturday, 18 October 2014

Raspberry Souffles

This is my first soufflé. I am very happy with the outcome as they rise up high and beautifully. I took about 50 minutes to make 4 servings. Eating up only took 5 minutes as soufflés must be served immediately. The recipe is from a cookbook titled Desserts - Mastering the Basic. The original recipe serves 10. I have adjusted it to make 4 Soufflés only. I did not reduce the amount of sugar and I do find it a bit too sweet. If you don't like it too sweet, do consider reducing the amount of sugar.    

Raspberry Soufflés (Serves 4)

Ingredients A (raspberry mixture)
80g fresh or thawed frozen raspberries
1 tsp lemon juice
35g castor sugar
1 tsp corn starch + 1 tsp of water

Ingredients B (for the soufflés ramekins or cups)
10g soft butter
1-2 tsp of fine castor sugar

Ingredients ( Egg white mixture)
2 egg white
1 tsp lemon zest
25g castor sugar

Ingredients (for serving)
Icing sugar for dusting
fresh raspberries

1. Blend the raspberries until pureed. Push puree through a sieve. Discard the pips. You need 40g of sieved raspberry puree

2. Pour raspberry puree into a sauce pan. Add 1 tsp of lemon juice, 35g of sugar and 2 tsp of water and stir till sugar dissolves. Increase heat and bring to boil. Remove pan from heat and add corn starch + water mixture, stirring constantly. Return to heat and cook for 1 minute, stirring constantly. Pour into a big bowl and chill in fridge .

3. Preheat oven to 200 degree. Grease 4 soufflés ramekins or cups with a bit of butter. Dust with sugar, turning the dish over  and discard any excess.

Diameter is 8cm . Height is 4cm.

4. Put the egg white in a clean , dry mixing bowl. using an electric whisk or balloon whisk, beat till soft peaks. Gradually add in 25g of sugar and whisk till thick and glossy.

5. Remove raspberry mixture from fridge. Add 1/3 of the egg white mixture and using a spatula to gently fold until combined. Add the remaining egg white mixture and lemon zest and gently fold until just combined.

6. Spoon mixture into ramekins or cups and level off the top with a knife. Lightly tap to expel any air pockets. Run the tip of your thumb around the circumference to create a slighty sunken edge . This helps the soufflés to rise evenly.

7. Bake for 12 minutes or until risen and golden. Dust with icing sugar and served with fresh raspberries. Serve immediately. It is normal for Soufflés to sink slightly after few minutes.

No comments:

Post a Comment