Cozy up, it's soufflé time. The weather is turning and it's high time we all learn a new technique in the kitchen.
We recently enjoyed some soufflé (sweet and savory) and wine at Capsouto Freres, a neighborhood French bistro housed in a former spice warehouse by the Hudson River. It's been called a soufflé sanctuary. Jacques Capsouto has been making soufflé for twenty seven years. He knows what he's talking about.
Jacques advises that people should not be afraid of soufflé. The recipe may seem like it requires some skill, but it doesn't. Just patience.
Here we offer Jacques's recipe for Raspberry Soufflé.
Jacques Capsouto's Raspberry soufflé
4 egg whites
1 dash cream of tartar (or salt)
1 teaspoon confectioner's sugar
1 tablespoon pastry cream (see below)
1 tablespoon of fresh raspberry preserves (see below)
2 oz. (about 1/4 cup) of fresh raspberry sauce (see below)
2 oz. (about 1/4 cup) cream chantilly (see below)
2 dashes raspberry liquor (optional)
Preheat oven to 350° F. Butter and sugar six 4oz ramekins. In a bowl, combine pastry cream, preserves and 1 dash of raspberry liquor.
Beat egg whites and cream of tartar. When soft peaks appear, add confectioner's sugar and beat until the peaks are stiff. DO NOT over-beat.
Blend well one-third of the beaten egg-whites with the pastry cream mixture. Add rest of the egg-whites and gently fold until everything is well incorporated. Try to work quick at this point to achieve a light and fluffy mixture.
Add 1 dash of liquor to the ramekins and pour in mixture. Tap the ramekins gently on the counter top to settle the mixture. Smooth around the edges and top to make a slightly rounded dome.
Bake for 12-15 minutes until puffed and golden. Dust the top with the confectioner's sugar. To serve (immediately), gently open the top crust with a spoon, pour in the raspberry sauce. Top off with the créme chantilly.
1.75 oz. (about 1/4 cup) cornstarch
.75 oz. (about 2 tablespoons) flour
8 egg yolks
4 oz. (about 1/2 cup) sugar
2 cups milk
1 teaspoon vanilla extract
Mix cornstarch and flour together in a small bowl. In a medium saucepan, beat the egg yolks and half of sugar until ribbon forms. Fold the cornstarch and flour mixture into the egg yolk and sugar mixture. Add the rest of the sugar to the milk and bring it to a boil.
Slowly pour half of the milk into the egg mixture, stirring constantly. Bring the rest of the milk back to a boil and also beat it into the egg mixture. Add vanilla extract. Return the egg and milk mixture to a low flame. Cook until it thickens and has a smooth creamy taste and feel.
Let it cool. Refrigerate until needed.
Fresh Raspberry Preserves and Sauce
1 1/2 pints (approximately 1 cup) fresh raspberries
2 oz. (about 1/4 cup) sugar
1 Tablespoon lemon juice
Combine all ingredients in a non-corrosive sauce pan. Slowly bring to a boil and let it simmer for 3-5 minutes. If you desire to have a thicker sauce, cook longer. Strain for sauce. Use remaining pulp and seeds as preserves for soufflé.
2 oz. (about 1/4 cup) heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract
Combine all ingredients in a bowl. Beat until thick and fluffy. Make sure not to over-beat or the mixture will turn into butter.