Sunday Supper Gluten-Free Raspberry Souffle Recipe
Spring, the long anticipated season of rebirth and renewal is finally making a tentative appearance. I can’t remember the last time I was this desperate for it to arrive, can you? As I’m writing this and dreaming about the long awaited Spring, I’m reminded of our recent visit to Cumberland Island last month. The weather was just starting to break from chilly gloom to vibrant blue skies and sunshine. A few early blooms were peeking out of a carpet of brown and most heartening of all was that the resurrection ferns were verdant again.
When we were there last December they were brown, withered and looking lifeless, but with a deep soaking rain the fronds unfurl and then once again adorn the trunks and limbs of the trees that host them. They rise again, letting us know that we can soon look forward to the long awaited season of renewal. It is said that these ferns can go as long as 100 years without water, just waiting for the chance to flourish again.
What’s inspiring me in the kitchen now is light, airy and Spring-like…I’m thinking souffle. Souffles make me smile and I love the sense of anticipation. This one will not disappoint. It is light, but with an intense raspberry glow thanks to the addition of the Chambord in the souffle and in the sauce. This is not an easy recipe, but the results and “oohs” and “aahs” of your family and friends will make the effort worthwhile for your next Sunday Supper.
Now, let’s get to work.
First, you need to make the raspberry puree. Combine the ingredients listed and cook for about 15 minutes, stirring occasionally. Remove from heat and let cool. Place in blender and puree for a few minutes. Place a large strainer over a larger bowl, as shown. Pour in the raspberry puree. Using a large wooden spoon stir and press the puree into the bowl leaving the seeds behind. What you will get is fresh, raspberry puree. You will use 1/2 cup of this for the souffle and 1 cup for the sauce.
For the sauce you will whisk 1 cup of the puree, Chambord, butter, fresh lemon juice and cornstarch in a small saucepan, stir occasionally until it thickens slightly, about 5 minutes.
I like to use 8 – 3 oz. (3 inch) ramekins for this recipe. Butter and dust them with granulated sugar. Important, clean off the rim, or the souffle will not rise properly.
Next, the custard.
In order for this recipe to be gluten-free you need to make sure that your cornstarch is gluten-free. I’ve researched and found that Argo cornstarch is processed correctly.
Whisk together the granulated sugar and cornstarch in large saucepan. Whisk in milk, eggs and Chambord. Over low heat, whisk mixture until it forms the consistency of custard. Remove from heat. Whisk in vanilla and butter.
Now, the fun part.
In a large bowl, add the egg whites and cream of tartar. Beat until eggs form stiff peaks.
Gently, fold in the custard mixture and fill ramekins to right underneath where you cleaned the collar.
Place ramekins on a baking tray and immediately place in oven.
Your oven needs to be 400 degrees…no cheating and popping these in at 375 if you forgot to preheat the oven, or you will be sadly disappointed. Bake until slightly golden on top, about 10 to 12 minutes. Do not open and close oven door to check.
Sprinkle with powdered sugar, garnish with a few raspberries and serve immediately with sauce.
Gluten- Free Raspberry Souffle Recipe
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 30 minutes
Light, airy and intensely fruity dessert, perfect for Spring.
For the Puree:
4 - 6 oz. containers of fresh raspberries (remove 16 for garnish)
6 Tablespoons granulated sugar
1 1/2 Tablespoon water
For the Sauce:
1 Cup raspberry puree
1/2 Cup Chambord (a raspberry liqueur)
2 Tablespoons unsalted butter
2 Teaspoons fresh lemon juice
1 Teaspoon cornstarch
For the Custard:
1/2 Cup granulated sugar
1 1/2 Tablespoons cornstarch
1 cup milk
5 egg yolks
1/2 cup raspberry puree
1/2 cup Chambord
1 Tablespoon unsalted butter
3/4 Teaspoon pure vanilla extract
Egg White Mixture:
5 egg whites
1/8 Teaspoon (pinch) of cream of tartar
Preheat oven to 400 degrees.
Separate the eggs.
Butter the individual ramekins. Dust with granulated sugar. Be sure to wipe off the collar of the dish (as shown).
For the Puree:
Remove 16 raspberries (for garnish). In a large saucepan, add remaining berries, sugar and water and bring to a boil. Turn down heat and simmer for approximately 15 minutes till fruit is very soft, stirring occasionally. Remove from heat and let cool.
Pour raspberries into a blender and blend at the puree setting for about 2 minutes. Place a large strainer over an even larger bowl (as shown). Press the raspberries through the stainer with a wooden spoon. You will yield approximately 1 1/2 cups of raspberry puree.
For the Sauce:
In a small saucepan on medium heat, stir in the raspberry puree, Chambord, butter, fresh lemon juice and cornstarch till sauce starts to bubble slightly. Turn down heat and simmer for about 5 minutes till sauce thickens. Remove from heat and let cool.
For the Custard:
In a medium saucepan, whisk together the sugar and cornstarch. Whisk in milk, egg yolks, raspberry puree and Chambord. On medium heat, stir constantly until mixture thickens, about 15 minutes. Remove from heat. Whisk in the butter and vanilla.
For the Egg Mixture:
In a large mixing bowl, beat the egg whites and cream of tartar until they form soft peaks (as shown).
Gently, fold the custard into the egg mixture. Do this step as quickly and gently as possible.
Fill the ramekins to right below the collar of the dish. Place all of the ramekins on a baking tray. Pop tray into the oven for about 10 - 12 minutes till the tops are slightly golden.
Remove from oven, dust with confectioner's sugar and top with 2 raspberries per serving.
Serve immediately accompanied by a container of the sauce.