What is a Souffle?
A souffle is a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and then baked. The egg whites are whipped together because they cause the dish to puff when baked. During baking, the egg proteins set, giving some structure to the finished souffle. A souffle is not as stable as a cake or other pastry items, however, and will collapse as it cools. It is important to have the custard base and egg whites at room temperature for two reasons. The first reason is because the egg whites whip better to create more volume. The second reason is it makes it more easy to incorporate when the egg whites are gently folded into the base.
What is Coulis?
Coulis is a sauce made from puree of fruits or vegetables. A coulis is strained before serving. When the fruit or vegetable puree is cooking, it thickens rhe sauces by reduction and allows any starch thickener to gelatinize. They can also be sweetened with sugar or syrup. The amount of sweetener will vary depending on personal preferences, the type of fruit, and the fruit’s sweetness. The quality of a coulis is rich in color, moderately thin, grainy texture, and strongly flavored.
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- 1/4 cup Butter, softened
- 1/2 cup Granulated Sugar
- 1 cup Raspberries
- 2 tbps. Raspberry Liquor
- 5 Egg Whites, room temp.
- 1 pinch Cream of Tartar
- 3/4 cup Sugar
- 2 cups Raspberry Puree
- 1/2 cup Sugar
- 2 tbps. Lemon Juice
Preheat the oven to 375ºF (ensure that your oven racks have plenty of space for your souffle to rise about 1-2 inches). Prepare 8 souffle ramekins by rubbing softened butter on the interior (all the way up the sides of the ramekin) and then sprinkling granulated sugar so that it coats all sides of the ramekin evenly (discarding the excess sugar).
Using a fork, smash the raspberries until they are all broken down and a chunky puree begins to form (you may strain the seeds out or keep them as a matter of preference) Add the raspberry liquor to the raspberries and combine then hold mixture to the side.
Build the meringue by whipping the egg whites until foamy, then slowly adding sugar and continuing to whip just past soft peak.
Fold Raspberry mixture and egg whites together carefully so as to retain as much volume as possible.
Load batter into ramekins until they are almost completely full and fire at 375ºF for about 12-15 minutes.
While the souffles are baking, combine the ingredients for the coulis and simmer in a small saucepan until the granulated sugar is completely melted and the mixture is smooth (about 10 mins).
Serve the souffles immediately with a drizzle of raspberry coulis.
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