Updated: Jul 14
This delicious dessert is very technical but quick in preparation and definitely rewarding.
It is one of the recipes from Chefs Academy tweaked to my liking. I hope you find making it as satisfying as I did. Enjoy!
Makes 2 Souffles (I used 300ml ramekins (0.31quarts)).
Ingredients for Souffle:
250g (8.8oz) Raspberries
8g (0.28oz) Cornflour
100g (3.5oz) egg whites (3 eggs)
100g (3.5oz) caster sugar
2 gingerbread biscuits crushed into a powder
5g (0.17oz) butter
Ingredients for the Coulis:
150g (5.3oz) Raspberries
Ingredients for garnish:
10g (0.3oz) icing sugar for dusting
1. Begin by preparation of Coulis, use a fine sieve to pass 150g (5.30z) of raspberries (use a spoon, try to get as much liquid through as possible, discard seeds and solids). When ready place in a small serving dish ready to pour later (keep the equipment).
2. To make the Souffle base, do exactly the same to 250g (8.8oz) of raspberries but this time place coulis in a small pan and mix in 8g of cornflour. Heat up on the stove until thickened and place aside ready for later.
3. Turn on the oven set to 180C (356F) (I used fan assisted setting) and prepare ramekins by covering the insides with butter, when doing so spread the butter with your finger upwards as this will guide the souffle. When ready dust the buttered sides with gingerbread powder and remove the excess.
3. When done, whip the 100g (3.5oz) of egg whites in a bowl using an electric whisk until foamy, then slowly add 100g (3.5oz) of sugar while whisking. Keep doing so until meringue forms.
4. Now place 1/3 of the meringue mixture in another bowl and fold in thickened coulis until combined (slower folding movements damage fewer air bubbles)
5. Next, transfer this mixture to remaining meringue mix and fold in together.
6. Place the mixture in the piping bag (no need for nozzle) and pipe to moulds. Flatten the top with a pallet knife removing the excess of the mix and run around the edges with your finger to clean them up.
7. Place the Souffles in the middle shelf in the oven for 8-10 minutes ( I leave them until they stop to grow, so the time may vary depending on the strength of your oven.
8. When ready, remove from the oven, dust with icing, decorate and serve straight away with coulis to pour.
The souffle mix can be prepared in advance and stored in the fridge for up to one hour.
Souffle starts to lose the volume when the temperature drops so it needs to be consumed as soon as possible.
Higher temperature and the thinner mix makes the souffle rise higher but it will drop faster once removed from the oven. On the other hand, a thicker mix and lower temperature make the souffle rise slower and smaller but it makes it more stable.