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.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Resting Time (For Pastry Cream) 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Chef's Delight
Cuisine French
Servings 4
Calories 57.5 kcal
Oven
Saucepan
Blender
Sieve
Mixing Bowl
Plastic Wrap
Baking Sheet
Sheet Tray
Stand Mixer
2 Ramekin Bowl
Brush
Spatula
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)
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.
Calories: 57.5 kcal | Carbohydrates: 11.6 g | Protein: 2.9 g | Fat: 0.2 g | Polyunsaturated Fat: 0.1 g | Sodium: 36.7 mg | Potassium: 43.2 mg | Fiber: 1.9 g | Sugar: 8.3 g
Keyword Gordon Ramsay, Gordon Ramsay Raspberry Souffle, Ultimate Gordon Ramsay Raspberry Souffle