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Dan Barber’s Late Summer Recipes

Chef Dan Barber of Blue Hill – New York, NY on
Dan Barber

Blue Hill
75 Washington Pl
New York, NY
(212) 539-1776

Blue Hill at Stone Barns
630 Bedford Rd
Tarrytown, NY
(914) 366-9600

Raspberry Soufflé with Raspberry Sorbet and Blackberries
by Chef Dan Barber of Blue Hill – New York, NY
Adapted by

Chef Dan Barber’s raspberry soufflé on

Chef Dan Barber’s raspberry soufflé on

Yield: Yield: 5 Servings


    Sorbet Syrup:
  • 625 grams sugar
  • 125 grams glucose syrup
  • 2 cups water

    Raspberry Sorbet:
  • 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

    Raspberry Soufflé:
  • 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 very juicy.

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.

  • Polyface Farms
  • International Chefs Congress

  •    Published: September 2007
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