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Raspberry Soufflé Recipe
Killarney hotel blog
Cahernane House Hotel Killarney

Table of Contents

Raspberry Soufflé Recipe

Raspberry Mix Ingredients

  • 250g Cap Fruit Raspberry Purée
  • 250ml whole milk
  • 5 egg yolks
  • 100g caster sugar
  • 25g flour
  • 75ml Raspberry Eau de Vie

Raspberry Mix Method

  • In a sauce pan, combine 250g of raspberry puree and the milk and bring to the boil.
  • In the meantime mix the egg yolk and sugar until white and creamy then add the flour and combine.
  • Pour the milk/raspberry mix onto the egg mixture then cook as a pastry cream
  • Remove from the heat then add the remaining raspberry puree and eau de vie.
  • Chill down then refrigerate or freeze.

Soufflé Ingredients

  • 120gr raspberry mix       
  • 120gr egg whites
  • 35gr caster sugar  
  • 6 raspberries soaked in eau de vie 
  • 6 vanilla macaroons 
  • 60gr raspberry sauce 

Soufflé Method

  • To make the soufflés bring the mix gently to a boil mixing with a whisk.
  • In the meantime whip the egg whites and sugar to a firm texture.
  • Add ⅓ of the egg whites to the hot raspberry mix then combine with a whisk.
  • Add the mix into the remaining egg whites then fold gently until homogenous, the mix should hold, if the mix is sloppy start again.
  • Fill the moulds half way through and add the soaked raspberries and macaroons, add more mix and shape the soufflés.
  • Clean the moulds then bake
  • Garnish with raspberries and mint and serve the warm sauce separately.

Raspberry Sauce Ingredients

  • 250g raspberry puree 
  • 35g caster sugar
  • 16g water 

Raspberry Sauce Method

  • Make a syrup with the water and sugar, add the puree, and mix well

Enjoy !

Local
Sarah Corcoran

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