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Raspberry soufflé by a Masterchef master

Raspberry soufflé by a Masterchef master

Name: Raspberry soufflé by a Masterchef master
Total time: 45 min
Ingredients: 600 g frozen raspberries; 6 tablespoons sugar; 6 tablespoons water; or 100 g BAM Raspberry Topping; 500 ml whole milk; 65 g egg yolk; 62 g sugar; 50 g cornstarch; 5 g BAM vanilla paste; 100 g raspberry puree (can be BAM raspberry topping or puree according to recipe); 40 g crème pâtissière for soufflé; 210 g egg whites; 45 g sugar; 1 slice of lemon; 110 g butter, room temperature.

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 15

raspberry soufflé by a masterchef master

Souffle or soufflé is a classic dessert that requires some pâtisserie skills. Souffles can also be made with cream cheese, but for true chocoholics, only a chocolate soufflé will do. This time we've dug up a recipe from the Masterchef master: Gordon Ramsay creates a soufflé variation with a raspberry mixture combined with a decadent cream for the perfect homemade raspberry soufflé.

A good soufflé should have a crispy edge that extends beyond the rim of the soufflé dish. To make the recipe turn out the way you want it to, it's important to follow the steps and measure the ingredients accurately. This is the golden rule of any recipe, but you really have to pay attention when making a soufflé.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

The most important thing is to follow the steps in the right order. Focus on the egg whites, because a perfectly fluffy egg white is the heart of a successful soufflé dessert. If the sugar is added too early, it will weigh down the egg whites. Whip the egg whites to about ⅔ and then add the sugar. The sugar is added while whisking, so that only a small amount of sugar "weighs down" the beaten egg whites. Interesting fact: At his restaurant, Gordon's, Gordon makes three soufflés for each order - one for the guest, one as a test, and one in case something goes wrong with the first soufflé. Make sure the egg whites and water don't get mixed together, as this can affect the consistency of the egg whites. Make sure both the dishes and utensils are clean and completely dry.

We share with you a recipe for raspberry puree and crème pâtissière for a soufflé. Both are then used to make a classic French dessert. BAM tip: Gordon greases the ramekins for his favorite dessert twice with butter so that the soufflé rises really nicely, because that's one of its most important features.

The ingredients make 4 soufflés, prepared in 3.5 x 2 cm dishes.

If you don't like raspberry soufflé, you can make chocolate soufflé. We share a couple of recipes with you:

Based on the Recipe: Gordon Ramsay

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Raspberry soufflé by a Masterchef master

Preparation time: 45 min
Difficulty:
Number of ingredients: 15

Ingredients:

for raspberry puree:

600 g frozen raspberries
6 tablespoons sugar
6 tablespoons water
or 100 g BAM Raspberry Topping

for the cream:

500 ml whole milk
65 g egg yolk
62 g sugar
50 g cornstarch
5 g BAM vanilla paste
100 g raspberry puree (can be BAM raspberry topping or puree according to recipe)

for the soufflé:

40 g crème pâtissière for soufflé
210 g egg whites
45 g sugar
1 slice of lemon
110 g butter, room temperature.

Instructions:

preparation of raspberry puree:

1. Step Place all ingredients for the puree in a medium saucepan, cover with a lid and cook over medium heat until tender, 5 to 8 minutes. Remove the lid and continue cooking. Cook until the excess water released during steaming has evaporated. Then cook for about 5 minutes until the liquid is the consistency of syrup. Do not let the liquid turn brown. Transfer the cooked mixture to a blender and blend at low speed at first, then gradually increase the speed. The result should be an evenly blended consistency resembling jam. Take a medium strainer and place it on top of the bowl. Pour the raspberry puree into the strainer and strain it. Set aside 100 g of the puree and refrigerate for the soufflé base. The remaining puree should be warm or at room temperature, as it will be used for the decoration.

preparation of the cream:

1. Step Slowly heat the milk over medium heat for 3 to 5 minutes, until it begins to boil. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and BAM vanilla paste. Mix until all ingredients are well combined. Slowly mix half of the milk into the egg yolk mixture in small amounts. The milk should be added gradually so that the egg yolks do not start to cook. Once half the milk has been poured into the bowl, pour the egg mixture into the saucepan with the other half of the milk and stir over medium heat until the mixture is thick and creamy. Make sure the cream does not change color as it cooks. Pour the crème pâtissière into a baking dish or a larger bowl and cover with plastic wrap. Place in the refrigerator for at least 30 minutes.

preparation of the souffle:

1. Step Spread a thin layer of butter on the bottom of the prepared soufflé molds and vertically along the sides. Refrigerate the molds for at least 30 seconds. This will ensure that the butter sets. Spread another thin layer of butter on top of first. Place the molds in the refrigerator while you prepare the batter.

2. Step Add one-third of the meringue mixture to the bowl with the crème pâtissière and raspberry puree. Stir gently until the mixture is completely smooth. Then add the remaining meringue mixture. Fill the molds to the top and tap lightly on a flat surface to distribute the mixture evenly in the molds. Use a spatula to flatten the top of the soufflés. Remove the excess batter that is on the outside of the molds. Place no more than two molds on the baking tray at a time. Bake the soufflés on the middle rack for 10 to 12 minutes.

decoration:

1. Step Sprinkle the baked soufflés with powdered sugar, decorate with a fresh raspberry in the center and serve. Add raspberry puree to taste.

Order ingredients with a 10% discount:

Premium BAM baking products.

Raspberry Topping, 200 g

4,90 €

Out of stock

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-0,99 €

Total:

9,90 €8,91 €

-10%

White coconut spread, 200 g

(257 Ratings)

7,90 € 6,32 €

-20%

Milk chocolate drops, no added sugar, 250 g

(61 Ratings)

9,90 €

Gluten free

-14%

Confectionery set Creamy fillings

BAMbastic wine set

(3 Ratings)

59,70 € 39,90 €

-33%

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Raspberry soufflé by a Masterchef master

Preparation time: 45 min

Difficulty: 3

Number of ingredients: 15

You can use the code RECIPE to get a 10% discount when ordering BAM products.

The ingredients make 4 soufflés, prepared in 3.5 x 2 cm dishes.

If you don't like raspberry soufflé, you can make chocolate soufflé. We share a couple of recipes with you:

Based on the Recipe: Gordon Ramsay

Ingredients:

for raspberry puree:

600 g frozen raspberries
6 tablespoons sugar
6 tablespoons water
or 100 g BAM Raspberry Topping

for the cream

500 ml whole milk
65 g egg yolk
62 g sugar
50 g cornstarch
5 g BAM vanilla paste
100 g raspberry puree (can be BAM raspberry topping or puree according to recipe)

for the soufflé

40 g crème pâtissière for soufflé
210 g egg whites
45 g sugar
1 slice of lemon
110 g butter, room temperature.

Instructions:

preparation of raspberry puree

1. Korak

Place all ingredients for the puree in a medium saucepan, cover with a lid and cook over medium heat until tender, 5 to 8 minutes. Remove the lid and continue cooking. Cook until the excess water released during steaming has evaporated. Then cook for about 5 minutes until the liquid is the consistency of syrup. Do not let the liquid turn brown. Transfer the cooked mixture to a blender and blend at low speed at first, then gradually increase the speed. The result should be an evenly blended consistency resembling jam. Take a medium strainer and place it on top of the bowl. Pour the raspberry puree into the strainer and strain it. Set aside 100 g of the puree and refrigerate for the soufflé base. The remaining puree should be warm or at room temperature, as it will be used for the decoration.

preparation of the cream

1. Korak

Slowly heat the milk over medium heat for 3 to 5 minutes, until it begins to boil. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and BAM vanilla paste. Mix until all ingredients are well combined. Slowly mix half of the milk into the egg yolk mixture in small amounts. The milk should be added gradually so that the egg yolks do not start to cook. Once half the milk has been poured into the bowl, pour the egg mixture into the saucepan with the other half of the milk and stir over medium heat until the mixture is thick and creamy. Make sure the cream does not change color as it cooks. Pour the crème pâtissière into a baking dish or a larger bowl and cover with plastic wrap. Place in the refrigerator for at least 30 minutes.

preparation of the souffle

1. Korak

Spread a thin layer of butter on the bottom of the prepared soufflé molds and vertically along the sides. Refrigerate the molds for at least 30 seconds. This will ensure that the butter sets. Spread another thin layer of butter on top of first. Place the molds in the refrigerator while you prepare the batter.

2. Korak

Add one-third of the meringue mixture to the bowl with the crème pâtissière and raspberry puree. Stir gently until the mixture is completely smooth. Then add the remaining meringue mixture. Fill the molds to the top and tap lightly on a flat surface to distribute the mixture evenly in the molds. Use a spatula to flatten the top of the soufflés. Remove the excess batter that is on the outside of the molds. Place no more than two molds on the baking tray at a time. Bake the soufflés on the middle rack for 10 to 12 minutes.

decoration

1. Korak

Sprinkle the baked soufflés with powdered sugar, decorate with a fresh raspberry in the center and serve. Add raspberry puree to taste.

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