My husband and I were recently watching Food Safari, the French edition, and saw them doing a Raspberry Soufflé. Now, I've never had much luck with soufflé's but this chef (I know I know... he's a professional) made it look soooooo easy that I just HAD to try it. So, I did... Good things happened! The soufflé was FANTASTIC... even though it was a little overdone on the top. (Here's a
link to the recipe.)
A couple of points about how I did this:
- I used frozen raspberries.
- My serving bowls were to large. Next time, I'll use those little six ounce bowls.
- I used fan forced heat in my oven... don't do this. It browns the top a little too fast.
- They didn't include a coulis recipe so I made my own... I've added that at the end of this post.
- I didn't have freeze-dried raspberries so I used caster sugar instead.
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| Removing the raspberry seeds through a sieve |
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Finished soufflé, fresh out of the oven...notice the overly
browned tops. It didn't subtract from the taste at all! |
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Finished (well almost) product complete with raspberries
and icing sugar. |
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| My raspberry sauce, being poured into the soufflé. |
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| About to take the first bite! |
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And the mess that I had to clean up afterward....
it was totally worth it! |
As promised, here's my recipe for raspberry coulis:
- 1 450g package of frozen raspberries, thawed
- 5 TBSP sugar
- 1 TBSP fresh lemon juice
- Place the raspberries and sugar in a saucepan and simmer over low heat until all sugar has dissolved. If your mixture is overly dry, add a tablespoon or two of water.
- Transfer the mixture into a blender, or if using a hand blender a tall glass, and puree until smooth.
- Using a mesh strainer, strain the mix into a bowl. Continue pushing the residue through the sieve until just seeds are left. Discard seeds.
- Transfer to a serving dish.
BTW... I've used this recipe for a number of things. Over fruit, ice cream, crepe's, etc...
If you decide to make this, you will not be disappointed!
