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.
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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