Best 6 Raspberry Souffle Recipes

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Indulge in the delightful flavors of a classic French dessert with our comprehensive guide to making a Raspberry Soufflé. This impressive dish combines delicate textures and vibrant flavors, making it a perfect centerpiece for special occasions or a delightful treat for any raspberry enthusiast. With step-by-step instructions and variations including a Chocolate Raspberry Soufflé and a Vegan Raspberry Soufflé, this article offers something for every palate and dietary preference. Discover the secrets of creating a perfectly risen soufflé, achieving a creamy and flavorful filling, and presenting this elegant dessert like a true culinary artist. Get ready to impress your guests with this timeless culinary masterpiece!

Let's cook with our recipes!

CHOCOLATE-RASPBERRY SOUFFLé



Chocolate-Raspberry Soufflé image

Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise.

Provided by Katherine Sacks

Categories     Soufflé/Meringue     Chocolate     Dessert     Pastry     Raspberry     Pistachio     Egg     Milk/Cream     Wheat/Gluten-Free     Valentine's Day     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 11

1/4 cup unsalted, shelled raw pistachios
Unsalted butter (for ramekins)
1/2 cup sugar, plus more for ramekins
6 ounces high-quality bittersweet chocolate, chopped
1/4 cup high-quality raspberry jam or jelly
1 large egg yolk
1/4 teaspoon kosher salt, plus more
6 large egg whites, room temperature
1/2 cup heavy cream
Special Equipment
4 (6-ounce) ramekins

Steps:

  • Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
  • Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
  • Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
  • Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
  • Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
  • Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18-20 minutes.
  • Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

RASPBERRY SOUFFLE



Raspberry Souffle image

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

HOT RASPBERRY SOUFFLé



Hot Raspberry Soufflé image

Provided by Luke Mangan

Categories     Mixer     Chocolate     Egg     Fruit     Dessert     Bake     Raspberry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

2 (6-ounce) containers raspberries
3 tablespoons plus 2/3 cup sugar
1/3 cup cornstarch
6 large egg whites
Purchased chocolate sauce
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter eight 3/4-cup soufflé dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead; cover and let stand at room temperature.
  • Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide soufflé mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve soufflés, passing chocolate sauce and ice cream separately.

LIME RASPBERRY SOUFFLE



Lime Raspberry Souffle image

Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 6-ounce souffles

Number Of Ingredients 10

Softened unsalted butter for dishes
1/2 cup plus 2 tablespoons sugar, plus more for dish
3 bright-skinned limes, washed and dried
1 1/2 cups milk
4 large egg yolks
6 tablespoons all-purpose flour
6 large egg whites
Pinch of cream of tartar
1/2 pint raspberries
Confectioners' sugar for dusting (optional)

Steps:

  • Heat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
  • Grate peel of 2 of the limes into a small bowl using fine holes of grater. Pour some of the milk into bowl to pick up zest and lime oil. Pour into saucepan along with remaining milk. Scald, turn off heat, cover, and let steep for 15 minutes. Strain.
  • Using an electric mixer, beat yolks and 1/2 cup sugar until pale and fluffy. Beat in flour until well combined. Slowly add half the hot-milk mixture with mixer running.
  • Return mixture to saucepan with remaining milk mixture. Bring to a boil over medium-low heat, stirring constantly. Simmer for 2 to 3 minutes more. Transfer to a large bowl and whisk a few minutes to smooth. Grate peel of remaining lime and add to mixture. Cover with plastic wrap, pressing it onto surface. Keep warm.
  • In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
  • Spoon about a third of the whites into lime base and whisk until smooth. Quickly fold remaining whites into mixture until combined. (Don't worry if some streaks remain.) Fill prepared dishes to about 1/4 inch from top. Place a few raspberries in each dish, pressing them gently into batter.Run your thumb around edge of dishes to make a groove.
  • Place dishes on a cookie sheet. Bake for 10 minutes at 400 degrees, then reduce heatto 375 degrees and bake for another 10 minutes. Dust with confectioners' sugar, if desired,and serve immediately.

BAMA'S CHOCOLATE RASPBERRY FALLEN SOUFFLE



Bama's Chocolate Raspberry Fallen Souffle image

A number of years ago while working as pastry chef at a well known, upscale restaurant in Los Angeles I was noodling around with my chocolate souffle recipe which was having its own problems as I was having to share the ovens with the chef and line cooks and couldn't ever get one at the right temperature. This cross between a...

Provided by Karen Grant

Categories     Chocolate

Time 1h15m

Number Of Ingredients 7

8 oz good quality semisweet chocolate
8 oz good quality bittersweet chocolate
8 oz (1 cup) butter, unsalted cut into pieces
2 Tbsp raspberry liqueur
3 Tbsp raspberry preserves, seedless
9 large eggs, separated, the whites at room temperature
1 3/4 c white sugar

Steps:

  • 1. Butter and flour a 10 inch springform pan. In top of double boiler that's been set over barely simmering water, melt chocolates with butter, stirring until mixture is smooth. Remove the top of pan from heat and let mixture cool to room temperature and stir in liqueur. In large electric mixing bowl, beat egg yolks with sugar for 10 minutes,until mixture is thick and pale, and forms ribbon when beater is lifted. In clean separate bowl and balloon whip, beat egg whites until they barely hold stiff peaks. Fold 1/3 chocolate mixture into yolk mixture, then 1/3 of the whites lightly so as not to deflate them, then fold in remaining chocolate and eggwhites in the same manner until all are just incorporated. Turn the mixture into the prepared pan then gently drop spoonsful of remaining preserves onto batter. With fork, swirl the jam around the pan and through the batter once or twice. You don't want to fully incorporate them. Place in pre-heated 350 degree oven for 25 to 30 minutes until the edges have puffed (the center will not be set, so don't worry about it). Let cake completely cool in pan on a rack, then set in fridge to chill for 4 hours up to 4 days. Slice with a sharp knife you keep dipping in hot water. Serve with a smattering of raspberries on the plate and dollops of lightly sweetened whipped cream.

RASPBERRY SOUFFLE



Raspberry Souffle image

This is not an EASY recipe. It takes practice, & work. I've made this one, lots & lots of times. I tried to make this for a rather important business dinner, and I had the Meringue layers done and was working on the Mousse layer. To make it short, after 2 1/2 dzn egg whites flattened, I called the head chef at the Arrowhead...

Provided by Ursula Roll

Categories     Fruit Desserts

Time 3h40m

Number Of Ingredients 12

ALMOND MERINGUE LAYERS
2 egg whites
2/3 c almonds, blanched, ground
1/2 c sugar, grandulated
MOUSSE
3 c raspberries or 3 10-oz packages frozen berrys, thawed & drained,(reserve liquid)
1/2 c sugar
3 Tbsp water
1 Tbsp corn syrup, light
3 egg whites*
juice of 1/2 lemon
2 c whipping cream

Steps:

  • 1. For the almond Meringue layers: Line baking sheet with parchment paper (or butter and flour it). Using a pencil and 8-inch souffle dish as guide, trace 2 circles the diameter of dish onto parchment paper. Line 8-inch souffle dish or spring-form pan with parchment extending above the rim by 3 inches. Secure with masking tape. Also cut a parchment circle to fit in the bottom.
  • 2. Preheat oven to 200 degrees. Beat 2 egg whites until they form stiff peaks. Slowly sprinkle 1/4 cup sugar into whites while whipping, and continue whipping until glossy meringue. Mix remaining 1/4 cup sugar with 2/3 cup blanched lightly toasted ground almonds. Carefully fold almond mixture into meringue.
  • 3. Transfer mixture to a pastry bag with a round 1/2 tip. Starting in center and spiraling outward, form 2 8-inch circles 1/4 inch thick. Bake until crisp, about 1- 1/2 hrs. Cool on wire rack.
  • 4. For MOUSSE: Choose a few perfect berries for garnish and set aside. Puree remaining berries in processor or blender until very smooth. Transfer 2 Tbl of puree, with seeds, to measuring cup. Strain remaining puree into mixing bowl, eliminating all seeds. Add enough strained puree to the 2 Tbl to measure 1/2 cup, set aside. Chill remaining puree, which will be used as sauce.
  • 5. In a small heavy saucepan, combine sugar, corn syrup, and water. Bring slowly to a boil over med heat, stirring occasionally and brushing down any sugar crystals from the sides with a brush dipped in cold water.
  • 6. Raise heat slightly and cook until temperature of syrup reaches 240F degrees, (soft ball stage).
  • 7. While syrup is cooking, beat 3 egg whites in mixer until stiff. As soon as syrup reaches 240 degrees, lower speed on the mixer and pour hot syrup onto beaten whites in a very thin stream. When all the syrup has been incorporated, raise mixer speed and beat meringue until cool. (Sometime it helps to put a bowl of ice under the mixers bowl, especially if you are doubling or tripling your mousse).
  • 8. Stir together the 1/2 cup reserved puree and lemon juice. Carefully fold into meringue until nearly blended.
  • 9. Whip 2 cups whipping/heavy cream until stiff. Fold whipped cream into meringue mixture until blended. DO NOT OVERMIX. A few streaks are very good.
  • 10. ASSEMBLE: spread a 3/4 inch layer of mousse in bottom of prepared dish. Carefully peel parchment paper off back of meringue/almond waffer and place on top of mousse. Repeat, adding 3/4 inch layer mousse then remaining meringue waffer layer.
  • 11. Top with remaining mousse, smoothing it gently with an off-set spatula. Freeze at least 3 hours, or over-night.
  • 12. To Serve: Remove the paper collar. Smooth outside edge if desired. Spoon a small amount,2 Tbl, of reserved raspberry sauce on a dessert plate, swirl to coat. Cut souffle in wedges and place cut edge on plate. Garnish with fresh raspberries if desired. This is also good with/as strawberry, and blackberry.

Tips for Making Raspberry Soufflé:

- Use fresh, ripe raspberries for the best flavor. - Make sure the egg whites are beaten until stiff peaks form. This will help the soufflé rise properly. - Do not overmix the batter once the egg whites are added. Overmixing will deflate the egg whites and prevent the soufflé from rising. - Bake the soufflé immediately after assembling it. The longer it sits, the more likely it is to deflate. - Serve the soufflé immediately. It is best enjoyed fresh out of the oven.

Conclusion:

Raspberry soufflé is a delicious and impressive dessert that is perfect for any occasion. With its light and fluffy texture and sweet and tangy flavor, it is sure to please everyone at your table. By following these tips, you can make a perfect raspberry soufflé every time.

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