I must say, it’s one of the easiest souffle I’ve made of all times.
Truth to be told, I’ve only ever made a handful of souffles these years as they need to be baked and eaten the very same hour before it turns into a pile of sticky meringue mess. This recipe is so simple that you wouldn’t believe it’s THAT easy. I’ve also tried keeping the unbaked souffle batter in the ramekins in the fridge, then bake it when I want to eat it. It works too.
I’ve had the book Sur La Table for a very long time and it’s been sitting on the shelves too much. Too much books, too little time to read them all. Just on this perfect morning, I had a sudden thought of why I wasn’t making enough of souffles! So from that, lead to the left over raspberry and blueberries in the fridge. The blueberries were bought in the morning market we went to a few days before CNY and they still looked like normal blueberries! perfect 😉 Now I just need a recipe.
By first instinct, I looked at Sherry Yard’s book but didn’t found any. Then I remembered Sur la Table’s cover was a damn souffle! Opened up the book, checked the index and flipped to the page. How sweet, just EXACTLY what I wanted. It was a Raspberry souffle with hidden chocolate truffles. It’s a fruit puree souffle. For dessert souffle, there are 2 types, a puree based and a custard based (which primarily is crème pâtissière) folded into meringue. Baked at a high heat and served immediately.
They puff up in the oven, then a couple of minutes after u remove from the oven, it deflates and sinks a little down. It’s really fun to see it rise in the oven, and then you start to wonder, how can it rise almost the same height as the ramekin! In this case, the key is the meringue. When whisking meringue, be very sure not to over beat or whisk it till very stiff peak. If it’s at stiff peak, the meringue is “partially cooked” thus resulting in low rising souffles. But they’re relatively easy to make, no need for a handheld mixer! A whisk will do (for small amount, that is) 😉
And if you’re wondering why the chocolate is not hidden, but floating on the surface, I actually did a mistake (of not reading the instructions properly). You’re suppose to add half of the souffle batter into the ramekin, then scoop the truffle in and top up with the souffle batter. It makes sense that way to find a hidden truffle. But anyways, it was still yum!
Raspberry Souffle with Hidden Chocolate Truffle
(adapted from Sur La Table’s The Art and Soul of Baking)
25g semi or bittersweet chocolate, chopped
113g raspberry puree (I used 3/4 raspberry and 1/4 blueberries)
20g caster sugar
70g egg whites
melted butter and caster sugar to coat ramekins
1. Place cream and chocolate in a microwavable bowl, heat in the microwave, stirring every 30 seconds until the cholate is melted and the mixture is smooth. Cover with plastic and refrigerate for 30 minutes ot until cold enough to scoop.
2. Butter the ramekins then coat the entire innards with sugar. Pour out excess sugar. Preheat oven to 205 C.
3. Puree fresh or frozen raspberries and/or blueberries if using. Press through a fine sieve to remove the seeds. Set aside.
4. Whisk egg whites till foamy, gradually add in the caster sugar. Continue whisking till firm peaks. With a spatula, gently fold in 1/4 of the meringue into the puree to lighten the mixture. Then fold in the rest of the meringue till there are no more streaks of whites.
5. Fill half the ramekins with the batter, scoop in the chocolate truffle. Add in the rest of souffle batter till full. Run the offset spatula across the top of each ramekin, flattening the top.
6. Now, the truffle is suppose to be IN the batter already, so just ignore the picture on the right. With a thumb, run through the rim of the ramekin to create an edge so the souffle rises nicely.
7. Transfer the ramekins onto a baking dish. Put in the 3rd lowest rack or for me I put the lowest, and bake for 15 minutes (depending on the size of the ramekins), then reduce the temperature to 190 C and bake for another 5-10 minutes, until set and firm to touch. Do not open the oven door when the souffle is baking during the first 10-15 minutes.
8. Then, watch the magic work! This one, I just took it out from the oven, then rushed for photography, all within 30 seconds! Serve immediately!
Souffle, yummeh!! Now what?! Dig in! Well, just sorta imagine you suddenly found a hidden oozing chocolate truffle in the midst of digging in the souffle…. One can imagine 😉