Individual Raspberry Souffles
Circus by Chef Jacques Torres, William Morrow and Company, Inc.
Adapted by StarChefs
Yield: six 4-inch souffles
For the souffle base
- about 2 cups fresh raspberries
- 1/2 cup + 2 Tbls. granulated sugar
- 2 Tbls. Sure-Jell
For the Italian Meringue
- 1/4 cup water
- 1/2 cup + 2 Tbls. granulated sugar
- 8 large eggs
To finish the souffle
- Powdered sugar for dusting
Preheat the oven to 400F. Souffles are baked at a high temperature
to ensure a good rise. Use a pastry brush to evenly coat the inside
of six 1-cup souffle molds with softened butter. Fill each mold
with granulated sugar, then pour out any excess. If you have properly
buttered the molds, the sugar will stick to the sides and bottom.
The butter and sugar will keep the souffles from sticking to the
sides and will allow them to rise evenly. The sugar will also give
the souffle a crunchy crust, which I think makes a great contrast
to its soft interior.
Prepare the souffle base: Place the raspberries, sugar and Sure-Jell
in a 1-quart saucepan and whisk over medium-high heat until the
mixture boils and thickens. Allow it to boil for 1 to 2 minutes,
whisking continuously. Remove from the heat and set aside.
Prepare the Italian meringue:
Pour the water and sugar into a 1-quart heavy-bottomed saucepan
and place over medium-high heat. When bubbles start to form around
the edge of the pan, insert a candy thermometer in the mixture.
When the sugar reaches 245F, begin to whip the egg whites.
Place the egg whites in a large mixing bowl and whip with an electric
mixer on medium-high speed until foamy and slightly soft peaks.
The sugar is ready when it reaches 250F what is known as the soft
ball stage. Make an Italian meringue by pouring the cooked sugar
down the side of the bowl as you continue whipping the egg whites.
Be very careful not to pour the hot sugar onto the beaters, or it
will splatter. Continue whipping the meringue until the outside
of the bowl is warm but not hot, about 5 minutes. Do not overwhip,
or it will not incorporate evenly into the base and, when baked,
the souffles will have pieces of chewy egg white in the center.
You can tell the egg whites are overwhipped if they start to separate
and look like scrambled eggs.
Fold the warm souffle base into the warm Italian meringue in two
additions. Fold just until combined (you may still see flecks of
raspberry), being careful not to deflate the mixture. It is important
for both these mixtures to be warm so they will combine together
smoothly. If one mixture is significantly cooler than the other,
it will form clumps when the two are folded together. The warm meringue
will also add stability to the unbaked souffle by slightly cooking
the egg whites, keeping the souffle from collapsing.
Place the souffle mixture in a large pastry bag with a 2-inch
opening (no tip). Pipe into the buttered and sugared molds. The
best way to do this is to hold the pastry bag directly over each
mold with the tip down. Place the tip inside the mold about 1 inch
from the bottom. Using even pressure, pipe the souffle mixture into
the mold, lifting the pastry bag straight up as the mold fills.
When you have piped to about 1 inch above the rim of the mold, stop
squeezing and lift the tip straight up, leaving a small tail at
the top of the souffle. The piped souffle will look like a pink
chocolate kiss. If you do not have a pastry bag, you can use a rubber
spatula to gently spoon the souffle mixture into the molds. (The
unbaked souffles will hold at room temperature for one hour before
It will be easier to remove the souffles from the oven if you
place the molds on a baking sheet. Set the baking sheet in the center
of the oven; do not place the baking sheet under a rack. If the
souffles are too close to the top of the oven or under a rack, they
will stick to the oven or the rack when they rise. If the souffles
are too close to the bottom of the oven, the bottoms will burn before
the insides are properly cooked. Bake until the souffles double
in height and start to brown on top, about 10 minutes. Remove the
baking sheet from the oven and dust the tops of the souffles with
powdered sugar. Serve immediately. If you prefer to make one large
8-inch (1 1/2-quart) souffle, you can gently spoon the mixture directly
into the buttered and sugared mold with a rubber spatula; it is
not necessary to pipe it with a pastry bag. The souffle mixture
should come to about 1 inch above the rim of the dish. Bake at 375F
for about 20 minutes.
The souffle base can be stored in the refrigerator in an original
container for up to two weeks. It should be brought to a boil before
it is combined with the Italian meringue.