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Gordon Ramsay raspberry souffle

Gordon Ramsay Raspberry Souffle Recipe

Gordon Ramsay raspberry souffle is a delightful dessert. The raspberry puree is mixed with the prepared pastry cream. It is poured in a ramekin along with other ingredients and cooked.
3.56 from 9 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time (For Pastry Cream) 30 minutes
Total Time 1 hour 20 minutes
Course Chef's Delight
Cuisine French
Servings 4
Calories 57.5 kcal

Equipment

  • Oven
  • Saucepan
  • Blender
  • Sieve
  • Mixing Bowl
  • Plastic Wrap
  • Baking Sheet
  • Sheet Tray
  • Stand Mixer
  • 2 Ramekin Bowl
  • Brush
  • Spatula

Ingredients
  

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

For Souffle

  • 210 g Egg Whites
  • 45 g Granulated Sugar
  • 1 Lemon Wedge
  • 1 stick Butter (softened)
  • Dark Chocolate Shavings (to coat)
  • Icing Sugar (to dust)

Instructions
 

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.

For Souffle

  • 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.

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.

Video

Nutrition

Calories: 57.5kcal | Carbohydrates: 11.6g | Protein: 2.9g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Sodium: 36.7mg | Potassium: 43.2mg | Fiber: 1.9g | Sugar: 8.3g
Keyword Gordon Ramsay, Gordon Ramsay Raspberry Souffle, Ultimate Gordon Ramsay Raspberry Souffle
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