How to make a raspberry souffle recipe, a classic dessert. Souffle is an egg based dessert compromising of a creme patissiere base combines with whisked egg whites and then baked to rise up and give the light and fluffy texture of the souffle, here I will be showing you in a step by step way how to make a raspberry souffle using a creme patissiere base.
Souffle Recipe:
Creme Patissiere:
250ml Milk
2 Egg Yolks
75g Caster Sugar
10g Pain flour
10g Cornflour
3 Drops Vanilla Essence
(Or 1 Split Vanilla Pod)
125g Raspberry Coulis
And for the final assembly of the souffle:
4 Egg whites
200g Creme patissiere
It’s important not to burn your crème patissiere when making, do not be afraid of boiling the custard, the flour in the mixture stabilises it and will prevent the mixture from splitting and it is also important to make sure that the flour is cooked out in the second boiling stage.
Provided you follow the steps in the video you will have a perfect souffle every time!
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Track: Energy
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