The dreaded soufflé…We’ve all heard horror stories about soufflés never rising and ending up looking sorry for themselves. Well it’s time to put an end to those urban legends. As long as your oven is at the right temperature and your egg whites well whisked, then it should be ‘fingers in the nose’ as we say in French. I’m not actually saying you should have your fingers in your nose when making this recipe (although feel free to do whatever you want), it just means that by following a few simple steps, it should be dead easy. We usually know soufflés as cheese-flavoured treats, but here I’ve made a sweet version using raspberries (frozen though, as it’s not really the season here in London).
To make 4 raspberry soufflés, you need:
For the soufflés
- Butter for greasing
- 250 g fresh or frozen raspberries
- 50 g caster sugar
- 3 egg whites
- Icing sugar for dusting
For the custard
- 200 ml whole milk
- 25 g caster sugar
- 3 egg yolks
- 1 tbsp cornflour
- 1 tbsp kirsch (optional)
To make the custard
- Pour the milk into a saucepan on a medium heat and bring to a simmer. Add the sugar and stir until it melts.
- Meanwhile, whisk together the egg yolks and cornflour until the mixture becomes homogeneous.
- Slowly pour the hot milk on the egg yolk mixture and whisk well. Pour the custard back into the saucepan and heat until it thickens.
- Let the custard cool in a bowl. Then add the kirsch, if using, and let it cool further in the fridge.
To make the soufflés
- Grease 4 ramekins with a little melted butter then dust the inside with caster sugar. Preheat your oven to 190°C.
- If using frozen raspberries, de-frost them in the microwave for a couple of minutes. In a food processor, blend the raspberries with half the sugar (25 g) until they turn into a coulis. Feel free to add more sugar if you think it's too tangy.
- Pass the coulis through a sieve to get rid of the little pips.
- Whisk the egg whites for a couple of minutes. Add the remaining sugar (25 g) and continue whisking until the whites are light and shiny.
- Slowly incorporate the coulis into the egg whites and fold in gently to keep the airiness. Keep on mixing until the mixture is homogeneous.
- Split the mixture between the 4 ramekins. Place them on a baking sheet and cook for 10 to 12 minutes until the soufflés rise and are slightly golden (and not slightly burnt like mine...).
- When ready, take the soufflés out of the oven, dust them with icing sugar and serve immediately with the custard.
The custard is optional but it's a good way to use the egg yolks rather than wasting them!