This Soufflé is one of my own creation. Rich white chocolate is nicely contrasted by the tart and vibrant Raspberry coulis.
Begin by greasing 8 Ramekins with the unsalted butter, ensuring that sides and bottom of the ramekins have a nice even coat.
Next you will take your finely grated white chocolate and one by one roll the buttered ramekins around until each ramekin has a nice lining of white chocolate on the sides and bottom. Once completed these ramekins can be refrigerated until needed.
In a saucepan add your cornstarch and then add just enough milk to slake the mixture. Turn your burner to medium heat and slowly add the remainder of your milk while whisking. Bring the mixture to a boil and remove from heat. The mixture should thicken quickly. Add your coarsely chopped white chocolate and mix it evenly. Separate 5 eggs, setting the whites aside in a medium sized bowl. Add the egg yolks to the white chocolate mixture, mix them into the chocolate and set it aside.
Now take an electric mixer on high and beat egg whites until soft and fluffy. You will continue beating while slowly adding your 150 grams of sugar. You want to mix until the whites are glossy with nice firm peaks. This means that the the egg whites will be nice and solid. They should be able to stand nice and tall without moving or slumping.
Pour your white chocolate mixture into a large bowl. Now add 1/3 of your egg white mixture into the white chocolate mixture and mix it well. Now you will add another third of your egg whites, only this time being careful to gently fold them in. Now do the same with the last of the egg whites. When finished your batter will have a nice creamy color and mousse like texture.
Combine fresh raspberries, sugar, lemon juice, and lemon zest into a food processor and puree the mixture. Pour the mixture into a bowl through a sieve, pressing down on the puree with the back of a spoon to push through. Refrigerate until needed.
Divide the batter between your ramekins and level them off with a palate knife. Preheat oven to 350C and bake the soufflés for about 14 minutes or until well risen and golden brown.
With the soufflés finished they are ready to be served immediately out of the oven. The Raspberry coulis can be drizzled atop the souffle or poured inside once broken through with a spoon.
I have found with any Chocolate Soufflé the secret is in the quality of the chocolate itself. The most important steps in this recipe are being careful to be very gentle when folding in the second two thirds of the egg whites and of course just being by the oven in time to pull them out. Hopefully you will enjoy this recipe as much as I and my family do. Thank you!!
-Photos coming soon
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1374 | ||
Calories from Fat: 145 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 22 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 146.1mg | 45 % | |
Sodium 76mg | 3 % | |
Potassium 178mg | 5 % | |
Total Carbohydrate 311.4g | 92 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 310.3g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1374
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