After going to Le Manoir a couple weeks ago and having the most amazing Raspberry Soufflé, I had to find a recipe and give it a go!
I found a recipe from Rebecca of Roses and Rolltops (or RVK Loves if you follow her on insta) and with a title with fool proof I was won over (see here). I’ve always been hesitant at giving any type of soufflés a go as you always see people failing miserably with them on Masterchef! If they can’t do it then how could I!
Either way it was Tim’s birthday last week which was the perfect excuse to give it a go!
|The soufflé of dreams we had at Le Manoir|
And they turned out amazing! I mean look at that rise! If I can do this then you definitely can too!
Give them a go and let me know if they work for you!
250g Raspberries (and extra to serve if you want)
4 egg whites (ideally at room temp)
100g caster sugar
Juice of half a lemon
1/2 tsp cornflower dissolved in a couple spoonfuls of water
About a knob of butter to coat the ramekins
Recipe serves 2 (1 soufflé per person)
- Get your ramekins and evenly butter and sugar them on the inside and around the rim. Once done, put them in the freezer.
- For the coulis, add half of the sugar to the raspberries and put in a pan. Cook for about 3 minutes with a squeeze of the lemon juice.
- Grab a sieve and push the coulis through to remove the seeds. Don’t worry if a couple go through! (Note – coulis can be made in advance)
- When you’re ready to cook, heat the oven to 180c fan and put a couple tsp of the coulis at the bottom of the frozen ramekins.
- Thicken the remaining coulis with the cornflower water mixture.
- Now its time for the soufflé mix. Put the egg whites in a bowl and whisk. Gradually add in the sugar until you get a smooth, soft white peak. (You don’t want to over mix it to the same extent of a meringue mixture but it still needs to be a little firm.) Add a squeeze more of the lemon.
- Whisk a third of the soufflé mix into the thickened coulis before gradually whisking in the remaining mixture. Be careful to not get rid of all the air by over mixing. I can’t remember where I saw it, but I saw a trick of cutting the mixture down the middle and then folding around the side. Worked for me! (Type it into google and you’ll get lots of examples)
- Divide the mixture between the 2 ramekins. (I got the ramekins from Wilkos for £1.50 each)
- Smooth the surface with a palette knife. (If you don’t have one use a silicone spatula and it basically does the same thing.)
- To get that rise, indent inside the rim of the ramekin with you thumb.
- Now put the souffles spaced out in a tray and bake for 13 minutes. Try not to open the oven before 11 mins otherwise they’ll likely sink.
- Serve right away! If you love your raspberries add a few more to the top before serving.
Let me know how you get on!
Until next time,