RASPBERRY SOUFFLE

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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.

Muhammad Yaseen (Prince)
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I can't wait to try this souffle! It looks so delicious.


sagamaye andrew
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This souffle is definitely a crowd-pleaser. I've made it several times, and it's always a hit.


meseret akalu
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I think I overcooked my souffle. It was still tasty, but it was a bit dry.


Romanian final Boss
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I'm not sure why, but my souffle didn't rise very much. It still tasted good, but it wasn't as impressive as I hoped.


Sawon yt Pro
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This souffle is a bit expensive to make, but it's worth it for a special occasion.


Josh Gouldie
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I love the combination of raspberries and chocolate in this souffle. It's a match made in heaven.


Nakiwala Joanitah
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This souffle is the perfect way to use up fresh raspberries. It's a delicious and easy dessert that everyone will love.


Salma Mhamud
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I'm not a very experienced baker, but I was able to make this souffle without any problems. It turned out great!


John Morris
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I made this souffle for a dinner party, and it was a huge hit. Everyone raved about it.


Tavlynn Durueke
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This souffle is a bit time-consuming to make, but it's worth the effort. It's a truly special dessert.


Lacey Rey
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I'm not a big fan of souffles, but this raspberry version changed my mind. It's absolutely delicious.


Julie Chaves
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I love the way this souffle rises in the oven. It's so impressive to watch.


Joel Santos
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This souffle is so light and airy, it's like eating a cloud. The raspberry flavor is just right, not too sweet and not too tart.


Nasiru Shehu
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I've made this souffle several times, and it always turns out perfectly. It's my go-to recipe when I need a quick and easy dessert.


Kc Dailey
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I made this souffle for my family, and they all loved it! Even my picky kids ate it up.


Ashraf Muhamma
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This souffle is the perfect dessert for a special occasion. It's elegant and impressive, but it's also easy to make.


WADESH DESHIE
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I love the vibrant color of this souffle. It's so inviting and makes me want to take a bite.


Khalil
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This souffle was so easy to make! I was worried it would be difficult, but it turned out to be a breeze. I'll definitely be making it again.


Steven Thomas
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I'm a big fan of souffles, and this raspberry version is one of my favorites. It's always a hit when I make it for guests.


Siino
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This raspberry souffle was a delightful treat! The texture was light and fluffy, and the raspberry flavor was perfectly balanced. I served it with a dollop of whipped cream, and it was absolutely heavenly.


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