If you’re afraid of butter, use cream.
I spend quite a bit of time flipping through cook books, scoping out recipes in magazines, and writing recipes…usually with Bailey cuddled up next to me on the table or on my lap. From my experience, dessert is one of those special things that make or break a dinner service; and there are very few things that are more impressive than a souffle, beautifully puffed up and hot straight from the oven.
I know many of you think a souffle is too intimidating to attempt, but trust me when I say that it isn’t as difficult as you may expect. All you have to do is take your time and treat the souffle with lots of care, your effort with be well worth it!
Vanilla Souffle with Raspberry Coulis:
40 g Butter
115 g Caster sugar
250 ml Milk
1 tsp Vanilla extract
1 split Vanilla bean
1 tbsp all-purpose flour
4 Eggs, separated
1 Egg white
Icing sugar, for dusting
400 g Raspberries
80 g Icing sugar
Lemon juice, to taste
- Preheat the oven to 375* F. Use a double layer of non stick baking paper to wrap around six 250 ml souffle dishes, making sure they extend 2 inches above the rim. Secure the collars firmly by tying with kitchen string.
- Melt 20 g of butter and grease the souffle dishes with the butter. Sprinkle each souffle dish with a little of the caster sugar and rotate dishes to coat the entire surface. Turn over and tap lightly to get rid of any excess sugar.
- Heat the milk, all but one tablespoon of the sugar, and the vanilla extract and vanilla bean in a small saucepan over low heat. Stir occasionally for 3-4 minutes, or until the sugar has dissolved. Remove from heat and set aside.
- Melt the remaining butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms, then cook, stirring, for 1 minute. Remove from the heat and gradually whisk in the milk mixture. Return to heat and cook, stirring constantly, until thick and smooth. Remove the vanilla bean and allow to cool.
- Whisk the egg yolks, one at a time, into the vanilla mixture until combined. Whisk the egg whites in a bowl until stiff peaks form. Gradually add the remaining sugar, whisking continuously. Fold the meringue into the milk mixture. Spoon into the souffle dishes and run a spoon around the tops about 1 inch from the edge .
- Stand the souffles in a roasting tin, then pour in enough hot water to come halfway up the sides of the dishes. Bake in the oven on the bottom shelf for 5 minutes. Reduce the heat to 350* F. Cook for a further 10-15 minutes, or until souffle has risen.
- Meanwhile, to make the coulis: Blend or process the raspberries and sugar until a puree forms. Push the mixture through a sieve, discarding the solids. Then add the lemon juice to taste.
- Dust the souffle with icing sugar and serve with the coulis.