Gordon Ramsay raspberry souffle is an absolutely delightful souffle with raspberry puree, pastry cream, and egg-sugar mixture. This souffle is extremely sensitive when it comes to quantities.
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 raspberry souffle, start by cooking blended raspberries mixture. 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.
You can also adjust this recipe and use various berries instead of raspberries. Strawberries or blueberries are a great substitute.
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.
Other Gordon Ramsay Recipes That You Can Try
- Gordon Ramsay Stroganoff
- Gordon Ramsay Mashed Potatoes
- Gordon Ramsay Mushroom Risotto
- Gordon Ramsay Leg Of Lamb
- Gordon Ramsay Belly Of Pork
- Gordon Ramsay Hamburger
- Gordon Ramsay Shepherd’s Pie
- Gordon Ramsay Steak Pie
- Gordon Ramsay Sausage Spaghetti
- Gordon Ramsay Style-Pizza
What Equipment Will You Need To Make Gordon Ramsay Raspberry Souffle?
- Oven – Bake the raspberry cream mixture into the ramekins and bake until a kitchen needle comes out clean when you stick in the middle.
- Saucepan – In a saucepan make raspberry puree and pastry cream.
- Blender – Blend the raspberry mixture in a blender until it forms a pulp.
- Sieve – Pass the pulp through a sieve until you will get puree.
- Mixing Bowl – In a bowl whisk together dairy products and cornstarch until it becomes smooth.
- Plastic Wrap – Pour the mixture into a plastic wrap lined with baking sheet. Top with another plastic sheet and refrigerate it for about thirty minutes.
- Baking Sheet – Line baking sheet into a plastic wrap and refrigerate the egg mixture.
- Sheet Tray – Put the raspberry puree and egg mixture on the sheet tray and bake it.
- Standing Mixer – In a standing mixer, whisk eggs until they become a little foamy. Add lemon juice to them and keep whisking.
- Ramekin Bowls – Ramekin bowls are used to bake soufflés, as their straight sides make it easy for an egg white-based soufflé mixture to rise up the sides of the dish and gain height.
- Brush – Grease ramekins with softened butter using a brush.
- Spatula – Toss the ingredients well with a spatula to avoid lumps.
How Much Time Will You Need To Make Gordon Ramsay Raspberry Souffle?
|Preparation Time||Cooking Time||Resting Time||Total Time|
|10 Minutes||40 Minutes||30 Minutes||1 Hour 20 Minutes|
What Ingredients Will You Need To Make Gordon Ramsay Raspberry Souffle?
For Raspberry Puree
- Raspberries – It is an essential element in this dessert. You will also need this to evoke sensation of fresh juicy fruit with a slightly crunchy floral undertones blended with woody notes taste at the end.
- Granulated Sugar – Add granulated sugar to create consistency and sweeten the puree.
- Water – Pour water in pure as needed to achieve desired consistency.
For Pastry Cream
- Egg Whites – Egg whites will add structure to your dessert. You will need egg whites to prepare the meringue.
- Granulated Sugar – Granulated sugar will add a sweet taste to the cream.
- Cornstarch – Mix a little bit of cornstarch to thicken pastry cream.
- Milk – Combine milk with egg whites and cornstarch to make pastry cream.
- Vanilla Extract – Vanilla extract will give the cream a sugary, caramelly taste with a light floral note.
- Egg Whites – Egg whites will allow our soufflé to both rise and set.
- Granulated Sugar – Add granulated sugar in the souffle to absorb the liquid in the souffle.
- Lemon Wedge – Pour lemon juice from its wedges to add a sharp and bitter but zingy flavor to the souffle.
- Butter – Soften the butter by keeping it at your temperature and brush the ramekins to help souffle rise, giving it a golden edge.
- Dark Chocolate Shavings – Coat dark chocolate shavings over the greased ramekins to give a rich chocolate flavor with a light and airy texture.
- Icing Sugar – Dust icing sugar over souffle to sweeten as well as to add decorative touch.
Steps To Make Gordon Ramsay Raspberry Souffle
1. For Raspberry Puree
Take a saucepan and add raspberries, sugar, and water. Place the pan over medium-low heat and cover the pan with a lid.
Cook the raspberries for about 6-8 minutes. Reduce the mixture for another 5 minutes.
Blend the mixture in a blender until it forms a pulp. Pass the pulp through a sieve until you will get puree. Keep the puree aside and cool down a bit.
2. For Pastry Cream
Pour milk in a saucepan and heat it over medium heat until it just scalds. In a bowl, whisk egg yolks, granulated sugar, vanilla extract, and cornstarch until it becomes smooth.
Slowly add half of the heated 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 the mixture into a plastic wrap lined with baking sheet. Top with another plastic sheet and refrigerate it for about 30 minutes.
3. For Souffle
Mix the raspberry puree with the prepared 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.
Brush the ramekins with softened butter and sprinkle dark chocolate shavings inside them. Let them set in the refrigerator for 30 seconds.
Pour the raspberry cream mixture evenly into the ramekins, leaving a ⅙ inch gap. Place only 2 ramekins on a sheet tray at a time and bake them for about 10-12 minutes.
4. For Serving
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.
|Polyunsaturated Fat||0.1 g|
How Will Gordon Ramsay Raspberry Souffle Look And Taste Like?
Gordon Ramsay raspberry souffle is very light and airy with a subtle egg flavor that enhances the ingredients that you add — they can be sweet or savory.
Raspberry souffle is puffed and brown, and it can have a soft center. These raspberry soufflés get their intense flavor and natural color from raspberry puree, giving indistinguishable flavor.
Gordon Ramsay 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 ml Milk
- 5 g Vanilla Extract
- 210 g 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.
Frequently Asked Questions (FAQs)
What makes a soufflé fluffy?
A soufflé is a baked dish with a flavorful base mixed with beaten egg whites. When baked, air bubbles in the egg whites expand, puffing the soufflé up over the top of the dish.
What are the three components of a soufflé?
Every soufflé is made from 2 basic components; a flavored sauce or purée base and beaten egg whites. The base provides the flavor and some structural support, and the whites provide the lift. Common varieties include cheese, chocolate, and lemon.
Are souffles gooey in the middle?
Soufflés are best when they’re still slightly runny in the center. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the center seems too fluid, cook for a few more minutes.
Why does my soufflé taste eggy?
Souffles are mainlyy made of eggs, so there will be a slight eggy taste, but it should not be overpowering if there is enough flavoring in it, like vanilla or chocolate. Make sure to use fresh eggs, good-quality flavorings, and enough flavoring to balance the egg taste.
Gordon Ramsay raspberry souffle is a classic French raspberry soufflé recipe which is made with fresh raspberry puree. This beautiful pink soufflé makes an elegant summer time dessert. Sound Yummy! Try this recipe at home and don’t forget to share your experience with us.