“I'll be right back. I'm going to see if Kiki put the raspberry soufflés in.” “Dad hates raspberries.” “No, he doesn't.” “Oh, sorry, thought he did. Sorry.”
Ingredients:
10 oz frozen raspberries
¾ cup granulated sugar
¼ cup water
1 tbsp lemon juice
4 eggs, separated
¼ tsp cream of tartar
½ tsp baking soda
Directions:
Preheat the oven to 400 degrees F.
Grease a large ramekin or 4 individual ones with butter and sprinkle with granulated sugar.
Place a medium saucepan over medium heat. Add the raspberries, sugar, water, and lemon juice. Bring to a low boil. Reduce heat and simmer for about 10 minutes.
Remove from heat. Allow to completely cool and either transfer to a blender or use an immersion blender to blend the mixture. Pass the raspberry mixture through a mesh sieve to remove all seeds.
Once the raspberry mixture has completely cooled, mix in the egg yolks one at a time.
In a separate mixing bowl, add the egg whites, cream of tartar, and baking soda. Whip egg white mixture until stiff peaks form.
Scoop a little bit of the egg whites into the raspberry mixture. Gently fold to combine.
Add the raspberry mixture to the rest of the egg whites and gently fold to combine. Be careful not to knock the air out.
Add the soufflé batter to the prepared ramekin.
Bake at 400 degrees for 18-20 minutes or until the top is golden brown.
Top with powdered sugar and enjoy.
Y’all, I am SO excited for how this soufflé turned out. Whenever I’ve tried to make soufflés in the past, I haven’t been able to get a good rise out of them. I decided to cheat a little and add some baking soda to give it a little help to rise. Traditionally, baking soda isn’t in soufflés, and just the egg whites are intended to help them rise, but I don’t think there’s anything wrong with getting a little help. The acid in the lemon juice and raspberries helps to activate the baking soda. If you’re a French baking purist…well then I’m sorry! But it tastes amazing and has the rise that we want to see, so I will count it as a win in my book.
The other tricky part with soufflés is how quickly they deflate. You only have about five to ten minutes to capture the soufflé before it deflates. And sometimes it’s even less than that. I moved my photo setup into my kitchen, right beside my oven, so that I could move the soufflé from the oven and into the setup to quickly capture it. I frantically dusted the powdered sugar on top, but I ended up having more than enough time to capture some photos of it.
This is such a special episode with Luke and Lorelai dancing at Liz and TJ’s wedding, so it only felt fitting to have a special dish to commemorate it. And I thought it was also extra special that the soufflé matches Lorelai’s iconic pink dress that she wears to the wedding!
Happy Cooking from the Hollow!
If you missed what I made last episode, catch up here!
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