| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon unsalted butter, at room temperature, for the ramekins
- 3 tablespoons superfine sugar
- 1 tablespoon raspberry liqueur, such as Chambord
- 1/2 tablespoon fresh lemon juice
- 1 1/4 cups fresh raspberries, plus more for garnish if desired
- 4 large egg whites, at room temperature
- Pinch cream of tartar
- 4 tablespoons powdered sugar
Instructions
- Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
- In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
- Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
- Preheat the oven to 425 degrees F; position the rack in the middle.
- Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook’s Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
- Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 142 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 56 mg |
Reviews
The recipe was easy to follow and the soufflé’s were delicious! We make them frequently and are never disappointed.
Loved it loved it. It was so light and airy. I took my time and followed every step of the recipe making sure it was the same as on the show and all came out perfect. Such a great little dessert for the summer.
Does not make 1 cup of jam, more like 1/2 cup. So I added the whole thing to the egg whites. Seemed to be OK. Doesn’t really rise, but it looked like the photo and tasted great. Everyone loved it!