cold raspberry souffle
Basic ingredients for cold raspberry souffle
- Raspberry Coulis:One cup fresh or thawed from frozen raspberries
- Three Tbsp sugar
- Souffles:Two fresh apricots, pitted and chopped
- ¼ cup chopped dried apricots
- ¼ cup apricot jam
- One Tbsp finely grated orange zest
- Three Tbsp fresh orange juice
- One tsp vanilla extract
- 2 Tbsp orange liqueur
- One recipe Basic Vanilla Pastry Cream, chilled
- Four large egg whites, room temperature
- ⅓ cup sugar
- Basic Vanilla Pastry Cream:One cup 2% milk
- ½ vanilla bean
- One and a half tsp vanilla bean paste
- Three large egg yolks
- Three Tbsp sugar
- Two Tbsp cornstarch
- Two Tbsp unsalted butter, cut into pieces
How to make cold raspberry souffle
- Raspberry Coulis: Puree the raspberries and sugar together. Let cool until ready to serve.
- Souffles:To make the souffle, heat the oven to 400 F. Butter six 8-ounce souffle dishes.
- Sprinkle the insides with sugar and tap out excess. Place the dishes on a baking tray.
- Basic Vanilla Pastry Cream:The milk should be heated with the vanilla bean paste or the scraped seeds until it reaches a simmer.
- Now Whisk the egg yolks and sugar in a separate bowl. Place the butter in a bowl and place a strainer over it.
- After this, Slowly whisk the hot milk into the egg mixture. Then return the entire pot to the saucepan. This should be whisked constantly, using a spatula to scrape the corners.
- Cook on medium heat for 2 minutes or until it becomes thickened and glossy. This should be poured through a strainer. Whisk it around if necessary and then add the butter.
- Placing a piece of plastic wrap directly on top of the custard will help it cool down to room temperature. Once chilled, chill the mixture completely until you are ready to use it.
- You can refrigerate the pastry cream for up to four days.
- This makes about 1 1/2 cups.
- Assemble: Mix the fresh and dried apricots with the jam, zest, and orange juice in a small saucepan. Let simmer for about 10 minutes, stirring occasionally. Blend until smooth. Add the vanilla and orange liquor. Mix in the pastry cream then set aside.
- Mix the egg whites with a mixer on low speed. Once foamy, speed up to medium-high and gradually add the sugar. Whip until the whites reach a medium peak. In two additions, fold the whipped whites into a pastry cream and then gently spoon it into the prepared dishes. Bake the souffle in the oven for 25 minutes or until golden brown. Serve immediately with raspberry coulis, which can be added to the center of the souffle after you have taken your first bite.
- You can prepare the pastry cream/apricot mixture ahead of time and keep it in the refrigerator. However, you can bring the whites to room temperature and have them folded in before baking.