| ** Raspberry Purée (Coulis) ** | |
| 600g Raspberries (Fresh or frozen) | |
| 6 tbsp Granulated Sugar | |
| 6 tbsp water | |
| ** Pastry Cream ** | |
| 500g Whole Milk | |
| 65g Egg Yolks | |
| 62g Sugar | |
| 50g Cornstarch | |
| 5g Vanilla Extract | |
| ** Soufflés ** | |
| 100g Raspberry Puree | |
| 40g Pastry Cream | |
| 210g Egg Whites | |
| 45g Granulated Sugar | |
| 1 Lemon Wedge | |
| Softened butter | |
| Shaved Dark Chocolate |
| 1. | ** Raspberry Coulis ** |
| 2. | Add all of the ingredients into a medium saucepot over medium-low heat, cover with a lid and steam the berries for 5 to 8 minutes to allow them to break down. Remove the lid and continue to cook the berries to evaporate the excess water that was released during steaming. Let the mixture reduce for about 5 minutes or until the liquid turns into a syrupy consistency. Do not let the liquid brown. |
| 3. | Pour the cooked berry mixture into a blender and blend on low speed, gradually turning up to high speed for one minute. The result should be an evenly-blended almost jam-like consistency. |
| 4. | Take a medium size sieve and place over a bowl. Pour the raspberry purée into the sieve and pass through with a rubber spatula. Reserve 100 grams of the purée and chill for the soufflé base. Keep the remaining purée warm or room temperature for the soufflé garnish. |
| 5. | ** Pastry Cream ** |
| 6. | Gently heat milk over medium heat 3 to 5 minutes until it just begins to simmer or scalds. In a medium sized bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until very well incorporated. |
| 7. | Slowly whisk small amounts of the scalded milk into the egg yolk mixture to temper. |
| 8. | Once half of the milk is incorporated into the bowl, pour the mixture back into the saucepot and whisk over medium heat until it becomes thick and creamy. Do not let the pastry cream get any color while cooking. |
| 9. | Pour the pastry cream into a plastic-wrap-lined baking pan or wide bowl, lay another sheet of plastic over directly touching the pastry cream, and refrigerate for a minimum of 30 minutes. Allow the pastry cream to cool completely before use. |
| 10. | ** Raspberry Soufflé ** |
| 11. | Brush a thin layer of butter onto the inside bottom of the ramekins and vertically along the sides. Chill the ramekins for a minimum of 30 seconds to let the butter set. Brush on another thin layer of butter, add shaved chocolate into the ramekins, and roll them in your hands so the chocolate shavings can tumble around the inside of the ramekins to coat the sides evenly. Pour any excess shaved chocolate into the next ramekin and repeat until all four are coated. Place ramekins in the refrigerator to cool while making the soufflé batter. |
| 12. | Preheat the oven to 180°C. In a medium sized bowl, whisk together the pastry cream and raspberry purée until very well incorporated. |
| 13. | In a stand mixer fitted with a whisk attachment, begin whisking the egg whites at medium speed. Once they begin to foam, squeeze a small amount of lemon juice as the whites are still whisking. When the volume of the egg whites has increased by ⅔, gradually begin to stream the sugar. |
| 14. | Increase the speed to medium-high and continue whisking the meringue until it forms stiff peaks and is bright white and glossy. |
| 15. | Fold in a third of the meringue into the medium bowl with the pastry cream and raspberry purée mixture, until fully smooth and incorporated. Gently fold the remaining meringue into the mixture in two parts. The volume will decrease slightly but be careful not to let too much air out of the meringue. |
| 16. | Fill the ramekins to the top, tap lightly on a flat countertop to even out the batter. Using an offset spatula, scrape the tops of the soufflés flat. Clean off any excess batter off the outside of the ramekins. Finally, place your thumb on the inside edge of the ramekin, push about ⅙ inch down into the edge of the souffle batter, and rotate the ramekin in your other hand as you drag your thumb to wipe a small amount of batter from the edge. This is another trick to ensure your soufflé will rise straight up. |
| 17. | Place no more than two ramekins on a sheet tray at a time and bake in the center rack. If using 10-ounce ramekins, bake for 14 to 17 minutes, or until the tops of the soufflés are golden brown. If using 6-ounce ramekins, bake for 10-12 minutes. |
| 18. | Dust with powdered sugar, place a fresh raspberry in the center and serve. For a more formal presentation, dust with powdered sugar, poke two holes into the center soufflé with a small spoon, and pour in fresh raspberry coulis in just before serving. |
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