Chapter

ChapterFourteen
Eight

G R ILLED B ABY
R A S PBE
LE E RRY
KS, WARM
SOUFFLÉ
M ISO BROTH ,
CITRU S CAVIAR VINAIGRE T TE

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Chapter Fourteen

RASPBERRY SOUFFLÉ

“
Chapter Review

Trust me, when you Gordon calls the techniques in this recipe “the science of soufflé”—and
that science has never failed him. A good soufflé should have crisp
pull this out of the “love handles” over the edge of the ramekin. Part of the science is
oven—who needs to weighing out the ingredients for the soufflé instead of attempting to
convert the measurements. This is a common practice for baking and the
go to a restaurant? precision will help you achieve the perfect results. His “double varnish” of
butter applied in vertical strokes helps the batter rise up the sides of the
ramekin during baking. The double varnish plus a clean swipe of your
finger around the top of the ramekin before baking will help form the
perfect height and outside texture.

The order of the steps in this dessert is extremely important. Gordon’s prep
revolves around the egg whites, since perfectly airy whites are the heart of
a successful soufflé. If you add the sugar too early, it will weigh down the
whites. Wait until you are ⅔ into whipping before adding sugar, and use
Gordon’s technique of tapping the sugar dish so that only a small amount
sprinkles over the whites. Any water can ruin the texture of the egg whites,
so your mixer should be clean and completely dry. Keep your eyes on the
mixer while the whites whip, paying close attention to the changing texture
of the whites as they gain shine and stiffness.

Gordon first learned how to master soufflé while cooking in Paris, and he
still loves the excitement of putting them into the oven. At Gordon’s flagship
restaurant in Chelsea, every time he gets an order for a souffle he makes
three—one for the guest, one to taste test, and one just in case something
goes wrong with the first soufflé.

Prep

• Pastry cream can be made in advance and refrigerated for up to

three days.

• The souffle ramekins can be prepared and chilled uncovered in the

refrigerator for a few days before use.
RECIPE TIMELINE

PREP COOK

Prep raspberry purée/ Mix in raspberry

Prep ramekins Ramekins set pastry cream mix Whip egg whites pastry cream Fill ramekins Bake

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Chapter Fourteen

RASPBERRY SOUFFLÉ

Ingredient Notes

• If you don’t have the time to make the raspberry purée from scratch,
frounceen raspberry puree is a good substitute. Gordon likes the Boiron
brand.

• Coulis is the French term for a strained fruit or vegetable purée used as a
sauce. The recipe for Raspberry Purée makes enough for the slurry that
goes into the base of the soufflés and the coulis Gordon pours into the
center of the soufflé during plating.

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 CH A P TER FO U RT EEN / C L A S S R EC I P E

Raspberry Soufflé
Serves 4

Raspberry Purée (Coulis)

600 grams fresh or frozen raspberries Add all of the ingredients into a medium saucepot over
6 Tablespoons granulated sugar medium-low heat, cover with a lid and steam the berries for
6 Tablespoons water 5 to 8 minutes to allow them to break down. Remove the
lid and continue to cook the berries to evaporate the excess
water that was released during steaming. Let the mixture
reduce for about 5 minutes or until the liquid turns into a
syrupy consistency. Do not let the liquid brown.

Pour the cooked berry mixture into a blender and blend

on low speed, gradually turning up to high speed for one
minute. The result should be an evenly-blended almost
jam-like consistency.

Take a medium size sieve and place over a bowl. Pour the
raspberry purée into the sieve and pass through with a
rubber spatula. Reserve 100 grams of the purée and chill for
the soufflé base. Keep the remaining purée warm or room
temperature for the soufflé garnish.

Pastry Cream

500 grams whole milk Gently heat milk over medium heat 3 to 5 minutes until it
65 grams egg yolks just begins to simmer or scalds. In a medium sized bowl,
62 grams sugar whisk together the egg yolks, sugar, cornstarch, and vanilla
50 grams cornstarch until very well incorporated. Slowly whisk small amounts
5 grams vanilla extract of the scalded milk into the egg yolk mixture to temper.
Tempering means to slowly mix a hot ingredient into a cold
or room-temp ingredient (like the egg yolks) to slowly raise
the temperature of the cold or room-temp ingredient while
preventing it from overcooking (scrambling in the case of
the egg yolks). Once half of the milk is incorporated into the
bowl, pour the mixture back into the saucepot and whisk
over medium heat until it becomes thick and creamy. Do not
let the pastry cream get any color while cooking. Pour the
pastry cream into a plastic-wrap-lined baking pan or wide
bowl, lay another sheet of plastic over directly touching the
pastry cream, and refrigerate for a minimum of 30 minutes.
Covering the pastry cream will keep it from developing a
thick skin on top. Allow the pastry cream to cool completely
before use.

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 CH A P T ER FO U RT EEN / C L A S S R EC I P E

Raspberry Soufflé
Serves 4

Soufflés

2 each 10-ounce ramekins or 4 each 6-ounce Brush a thin layer of butter onto the inside bottom of the
ramekins
ramekins and vertically along the sides. Chill the ramekins
100 grams raspberry purée for a minimum of 30 seconds to let the butter set. Brush
40 grams pastry cream on another thin layer of butter, add shaved chocolate into
210 grams egg whites the ramekins, and roll them in your hands so the chocolate
45 grams granulated sugar shavings can tumble around the inside of the ramekins
1 lemon wedge to coat the sides evenly. Pour any excess shaved chocolate
1 stick softened, room temperature butter into the next ramekin and repeat until all four are coated.
Shaved dark chocolate to coat Place ramekins in the refrigerator to cool while making the
soufflé batter.

Preheat the oven to 355°F. In a medium sized bowl, whisk

together the pastry cream and raspberry purée until very
well incorporated.

In a stand mixer fitted with a whisk attachment, begin

whisking the egg whites at medium speed. Once they
begin to foam, squeeze a small amount of lemon juice as
the whites are still whisking. When the volume of the egg
whites has increased by ⅔, gradually begin to stream the
sugar. Tap the bowl of sugar with your finger to control the
amount of the sugar that is poured in. Increase the speed
to medium-high and continue whisking the meringue until
it forms stiff peaks and is bright white and glossy. To make
sure the top center of the meringue is whipped to the right
consistency, turn the speed of the machine back to medium,
unlock the safety lock, carefully lift the arm of the mixer up
1 to 2 inches, and hold it in this place for 30 seconds. Lower
the arm back down and whip for another 10 seconds.

Fold in a third of the meringue into the medium bowl

with the pastry cream and raspberry purée mixture, until
fully smooth and incorporated. Gently fold the remaining
meringue into the mixture in two parts. The volume will
decrease slightly but be careful not to let too much air out
of the meringue.

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Raspberry Soufflé
Serves 4

Soufflés continued

Fill the ramekins to the top, tap lightly on a flat countertop

to even out the batter. Using an offset spatula, scrape the
tops of the soufflés flat. Clean off any excess batter off the
outside of the ramekins. Finally, place your thumb on the
inside edge of the ramekin, push about ⅙ inch down into
the edge of the souffle batter, and rotate the ramekin in
your other hand as you drag your thumb to wipe a small
amount of batter from the edge. This is another trick to
ensure your soufflé will rise straight up.

Place no more than two ramekins on a sheet tray at a time

and bake in the center rack. If using 10-ounce ramekins,
bake for 14 to 17 minutes, or until the tops of the soufflés
are golden brown. If using 6-ounce ramekins, bake for 10-12
minutes.

Plate + Garnish

Dust with powdered sugar, place a fresh raspberry in the

center and serve. For a more formal presentation, dust with
powdered sugar, poke two holes into the center soufflé with
a small spoon, and pour in fresh raspberry coulis in just
before serving.

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RASPBERRY SOUFFLÉ

Take It Further

• Take it a step further by making Gordon’s recipe for raspberry coulis and
filling the center of the soufflé. Dust the top with powdered sugar, poke
two holes with a small spoon into the center of the soufflé, and pour fresh
raspberry coulis in just before serving.

INGREDIENTS • Gordon suggests you try making the fruit soufflé with other fruit purées
50ml Bacardi Oakheart
like apricot or banana.
30ml Salted Caramel
50ml Espresso
Beverage Pairing
METHOD
• Gordon recommends you pair this dessert with an after dinner cocktail of
1. Shake ingredients together coffee and rum. Follow his recipe for an Espresso Martini on the left.
2. Double strain into a coupe glass
3. Garnish with ground coffee

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