Raspberry Soufflé
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Raspberry Insert
Ingredients
- 1 kg raspberry purée (Boiron)
- 1 kg fresh raspberries
- 2 lime zests
Method
- Defrost the raspberry purée and blend it with the fresh raspberries and lime zests.
- Pour the mixture into half-sphere molds (3 cm in size).
- Freeze and unmold. Store in containers at -18°C.
Raspberry Crémeux Base
Ingredients
- 1 kg raspberry purée (Boiron)
- 120 g raspberry brandy
- 70 g cornflour
Method
- Heat the raspberry purée to 40°C.
- Mix the cornflour with the raspberry brandy and add it to the hot purée.
- Bring the mixture to a boil and cook for 5 minutes, stirring constantly.
- Blend until smooth and cover with cling film on contact to prevent a skin from forming.
Soufflé Mix (15 Servings)
Ingredients
- 1 kg raspberry crémeux base
- 28 g potato starch
- 130 g raspberry liqueur
- 670 g egg whites
- 444 g caster sugar
Method
- Mix the crémeux base with potato starch and raspberry liqueur to create a smooth cream.
- Whisk the egg whites with sugar until soft peaks form, leaving the mixture shiny and pliable.
- Incorporate 1/3 of the egg whites into the crémeux mixture, then gently fold the rest to combine.
- Pipe a layer into the bottom of prepared molds, add the raspberry insert, and fill to the top.
- Smooth the surface and run your thumb around the mold edge to ensure even rising.
Preparing the Molds
Method
- Brush the molds with clarified butter and coat with caster sugar.
- Use molds with a 9 cm diameter and 6.5 cm height.
Defrosting
Method
- Defrost in the microwave for 1 minute 20 seconds at 20% power.
Baking
Method
- Bake in a preheated oven at 170°C with 50% humidity for 11 minutes.