Fruit Specialties, Desserts, Cookies and Bars
This raspberry souffle with a chocolate anglaise is a perfect dessert for Valentine’s Day. Recipe courtesy of Hotel Cerro’s Chef Tam Nguyen.
Servings: 3 10oz. souffle dishes
120g raspberry puree
35g cake flour
40g egg yolks
75g egg whites
20g Cocoa powder
40g Egg yolks
- Preheat the oven to 400F.
- In a small pot, bring milk, sugar and puree to a light simmer
- In another pot, make a roux with butter and flour. Melt butter. Add cake flour, stir with a whisk until flour and butter become a homogenous mixture. Slowly add the milk and puree mixture. Once the liquid and roux are well combine, bring to a boil and remove from heat. Transfer into a bowl, stir occasionally to help cool down the paste.
- While waiting for mixture to cool down, butter 3 souffle dishes. Coat dishes well with butter evenly on the inside. Add sugar to coat.
- Start whipping egg whites to foamy stage, add sugar and whip to soft medium peaks.
- Once paste on slight cooled, add yolks. When egg whites are ready, fold whites into the paste in 3 increments, making sure whites are mixed in well with paste each time.
- Scoop souffle mix into dishes. Level the top with an offset spatula, and clean the edges of the dishes before bake.
- Bake @ 400F, for 17-19 minutes. Souffle should about double in height. Once comes out, sift powder sugar on top and serve with chocolate anglaise.
- Scale cream into a pot.
- Get an ice bath and a container for the sauce ready
- Scale yolks and sugar separate. Add sugar to yolks and mix immediately until sugar dissolves (if not, the sugar will cook the yolks)
- Bring cream and cocoa powder to a light boil. Once ready, temper a little bit of cream to yolks and sugar mixture. Pour back into the pot. Cook sauce, stirring constantly, until it reaches 180F.
- Once sauce is done, strain into the container and ice until cold.
- Sauce can be made a day in advance. Chill to use for the next day