One of Gordon Ramsay’s signature dishes is the raspberry souffle. He makes an absolutely delightful souffle with raspberry puree, pastry cream, and egg-sugar mixture. This souffle is extremely sensitive when it comes to quantities. So, I’d suggest making precise measurements and then start cooking.
For those unaware, souffle is a French dish made with eggs. Other ingredients can be added to it to make the base. The other ingredients determine whether the souffle will be sweet or savory. The word ‘souffle’ means ‘to blow up’. This dish is named so as it blows up or puffs up when baked. It is baked in a ramekin, which is a small ceramic dish.
To make Gordon Ramsay’s raspberry souffle, cook and then blend raspberries, water, and sugar. Then, make the pastry cream by mixing milk, egg yolks, cornstarch, sugar, and vanilla. Mix the puree and the pastry cream. Whisk egg whites, lemon juice, and sugar in a mixer. Mix this meringue with the cream mixture. Pour it in the ramekins and bake for about 10-12 minutes.
This is the short version of the recipe. Find the whole recipe along with the details below. But first, check out some other recipes from the Chef’s delight.
1. Gordon Ramsay’s Macaroni Cheese And Cauliflower Bake– Give your regular mac and cheese a crazy twist with cauliflower. This recipe is super easy to follow and will be a hit with the kids.
2. Gordon Ramsay’s Sea Bass Pepper Sauce – Looking for an elegantly cooked fish, check out the recipe for Gordon Ramsay’s sea bass pepper sauce.
Gordon Ramsay’s Raspberry Souffle Recipe
For Raspeberry Puree
- 600 g Raspberries
- 6 tablespoons Granulated Sugar
- 6 tablespoons Water
For Pastry Cream
- 65 g Egg Whites
- 62 g Granulated Sugar
- 50 g Cornstrach
- 100 Milk
- 5 g Vanilla Extract
- 210 g large Egg Whites
- 45 g Granulated Sugar
- 1 Lemon Wedge
- 1 stick Butter (softened)
- Dark Chocolate Shavings (to coat)
- Icing Sugar (to dust)
For Raspberry Puree
- In a saucepan, add raspberries, sugar, and water and place the pan over medium-low heat.
- Cover the pan with a lid and cook the raspberries for about 6-8 minutes.
- Then, remove the lid and reduce the mixture for another 5 minutes.
- Blend this mixture and then pass it through a sieve.
- Receive about 100g of this puree and keep the rest aside to cool down a bit.
For Pastry Cream
- Heat milk in a saucepan over medium heat until it just scalds
- In a bowl, whisk egg yolks, sugar, vanilla extract, and cornstarch until it becomes smooth.
- Slowly add half of the milk into the bowl while stirring until it becomes smooth.
- Add this mixture to the saucepan in the remaining milk and keep stirring until it thickens.
- After that, pour it into a plastic wrap lined baking sheet and top with another plastic sheet.
- Refrigerate it for about 30 minutes.
- Mix the raspberry puree with the pastry cream.
- In a standing mixer, whisk eggs. When they become a little foamy, add lemon juice to them and keep whisking. Then, add the sugar and keep whisking until it increases in volume and forms soft peaks.
- Fold this meringue in the raspberry-pastry cream mixture.
- After that, brush the ramekins with butter and sprinkle chocolate shavings inside them. Let them set in the refrigerator for 30 seconds.
- Pour the raspberry cream mixture evenly into the ramekins, only leaving a ⅙ inch gap.
- Place only 2 ramekins on a sheet tray at a time and bake them for about 10-12 minutes.
- Place the baked and risen souffle on a plate and poke two holes on the top of it.
- Dust it with icing sugar and pour raspberry puree over it.
- Your raspberry souffle is ready.