Extremely stable and easy, my recipe for a Raspberry Soufflé is foolproof and it is just as delicious as it looks. This is a very flexible Soufflé recipe and works with a variety of fruits and berries, I love it with mango and passion fruit! The key to making any type of fruit soufflé is the type of meringue you use, my secret to making a very stable raspberry soufflé is using either the Italian or Swiss meringue.
There are three types of meringues, French, Italian, and Swiss.
-The French Meringue is the least stable but easiest to make, it’s used in savory soufflés because it can be made without sugar.
–Italian Meringue is the second most stable, it’s made by combining boiling sugar with the egg whites while beating them. It is not difficult to make, although it’s always a little scary working with boiling sugar.
–The most stable meringue is the Swiss Meringue, made by cooking the egg whites and sugar together in a double boiler prior to beating the whites into a meringue.
I choose the Swiss meringue for a small batch of soufflés like this recipe. Boiling such a small amount of sugar for Italian meringue is ridiculously difficult, and a little bit unnecessary. If making a large batch of soufflés, I would use an Italian meringue, it will give the finished soufflé a slightly more delicate texture. But in the grand scheme of things, the difference in texture is so slight most normal humans won’t notice or care. So, unless you’re hosting Gordon Ramsey and a gaggle of highly critical Master Chefs, the Swiss Meringue is perfect.
I serve Fruit Soufflés dusted with powdered sugar, fresh berries, and whipped cream.
Here’s my Raspberry Soufflé recipe:
Raspberry Puree (Coulis) - Double the recipe if you want a sauce to serve with the soufflé
- 2 Pints Fresh Raspberries
- 1/3 Cup Apricot Jam
- 1 Lemon Juice only
- 1 Ounce Orange Liqueur
- 1 Cup Raspberry Puree (coulis) Warm
- 6 Egg Whites
- 1/2 Cup Granulated Sugar Plus extra for lining ramekins
- Unsalted Butter
- Fresh Raspberries
- Confectioners Sugar (Powdered sugar)
- Whipped Cream
- Raspberry Coulis
Raspberry Puree (Coulis)
- Combine all in a small saucepan over medium-high heat
- Heat gently while stirring and mashing berries
- Once bubbling, remove from heat and strain through a fine-mesh strainer
- Use a pastry brush to coat the inside of the individual ramekins with softened butter, place ramekins in the refrigerator to set, once set, place ¼ cup of granulated sugar into the ramekin and completely cover the butter with sugar, tap out the excess sugar
- Preheat oven to 390°F
- Gently warm one cup of the Raspberry Puree, (warm puree and warm meringue mix together more smoothly)
- Place egg whites and sugar into a heatproof bowl and place over a double boiler, gently whisk while heating, until an instant-read thermometer reads 140°F
- Remove whites from the heat and whisk to soft peaks
- Take 1/3 of the meringue and gently fold it into the Raspberry Puree
- Gently fold in the remaining meringue into the puree
- Use a piping bag without a tip to pipe the soufflé mixture into each ramekin, up to the top (you can spoon it in as well, but piping is cleaner, more uniform and provides better results)
- Bake for approximately 10 minutes until the soufflé has risen
- Dust with powdered sugar, serve with fresh raspberries, raspberry coulis and whipped cream