by Chef Dan Barber of Blue Hill
– New York, NY
Adapted by StarChefs.com
Chef Dan Barber’s raspberry soufflé on StarChefs.com
Yield: Yield: 5 Servings
- 625 grams sugar
- 125 grams glucose syrup
- 2 cups water
- 1 cup water
- 3 ounces Sorbet Syrup
- 1 cup blackberries, larger ones cut in half
- 1 Tablespoon sugar
- ½ teaspoon lemon juice
- 3-4 leaves mint, finely chopped
- 140 grams milk
- 140 grams raspberry puree
- 27.5 grams pastry cream powder
- 140 grams sugar
- 25 grams water
- 140 grams egg whites
- 1 lime
- ½ pint raspberries
For the Sorbet Syrup:
Combine sugar, glucose syrup, and water in a medium saucepan.
Bring to a boil and remove from heat. Chill.
For the Raspberry Sorbet:
Combine water, raspberry puree and sugar syrup and refrigerate
until chilled, about 2 hours. Process sorbet in ice cream maker
according to manufacturer’s instructions, transfer to a bowl,
cover, and freeze.
For the Blackberries:
Toss the ingredients together and let sit for 30 minutes, or until
For the Raspberry Soufflé:
Preheat oven to 350°F. In a large bowl, combine milk, raspberry
puree, and pastry cream powder. Cover with plastic wrap and set
aside. Cook the sugar and water to 120ºC. In the bowl of a Kitchen
Aid, whisk egg whites slowly and slowly pour the heated syrup
over the beating egg whites. Beat until the meringue is firm.
Add the lime juice and raspberries to raspberry pastry cream and
finish whisking by hand. Fold ¼ of meringue into raspberry base
by whisk and slowly fold another ¼ with a spatula. Continue until
all the meringue is folded in. Place 5 buttered and sugared ring
molds on a silpat-lined sheet pan and pipe soufflé batter half-way
up. Bake for 10 to 12 minutes.
To Assemble and Serve:
Place a small pile of berries on one side of each of the 5 plates
and inverse the soufflés onto the fruit. Quenelle the sorbet onto
the other side of the plates and serve.