Sunday, March 13, 2011

Raspberry-Lemon Souffle

The only thing worse than a highly anticipated recipe failing is a highly anticipated recipe failing when you're serving it to other people. I found a recipe that I was incredibly excited by ... a raspberry souffle with a chocolate truffle hidden inside. It seemed so promising, but then it horribly collapsed in the oven and the raspberry taste just wasn't quite there. I realize it's likely my fault for the collapsing (I overbaked them), but the raspberry taste just didn't cut it either. Discouraged, but not completely deterred, I decided to check for another raspberry souffle recipe. Luckily, the second time around went much better ... although no one got to enjoy it but me. You could try hiding a chocolate truffle inside, but it's also satisfying with just the fruit. I left out the raspberry jam and upped the sugar a bit because people were saying it was a bit tart and to use sauces with it (I assume the jam would've added sugar and making a creme anglais just didn't seem right for this). Instead of collapsing in the oven, this souffle was super tall. It also had a much more intense raspberry flavour thanks to the extra step of boiling the raspberry down.

Raspberry-Lemon Souffle (adapted from

Nonstick vegetable oil spray
340g frozen unsweetened raspberries, thawed
1/2 cup 3 tbsp sugar
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
4 large egg whites
Pinch of salt

1. Preheat oven to 400°F. Spray six 3/4-cup soufflĂ© dishes or custard cups with oil spray. Place dishes on baking sheet.
2. Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. (I skipped the straining as I don't mind having the seeds.)
3. Add 1/2 cup sugar and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes.
4. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
5. Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form.
6. Gradually add 3 tablespoons sugar; beat until stiff but not dry.
7. Fold 1/3 of whites into raspberry mixture; fold in remaining whites.
8. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes.

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