Sie sind auf Seite 1von 4

Gordon Ramsay's Raspberry Souffl

Souffl is easily everyone's favorite choice when it comes to

dessert. The world renowned chef Gordon Ramsay always refers it
as the number one show-off dessert. I can't agree more with chef
Ramsay, as I love the crisp top and slightly moist texture of the
souffl. I am going to share with you Gordon Ramsays raspberry
souffl. The use of amaretti biscuit is genius as aside from
absorbing the alcohol, the biscuits also give a crunchy texture to
the souffl.

Recipe modified from Channel4 - F Word

[ Serves 4 x 150ml dishes ]


400g ( 0.88 lbs ) raspberries

2 tbsp cold water

100g ( 2/5 cups ) caster sugar

1 vanilla pod, split

1 quantity crme ptissire

2 large egg whites

Icing sugar to dust

For the crme ptissire

150 ml ( 10 tbsp ) milk

100ml ( 7 tbsp ) double cream / whipping cream

20g ( 1 tbsp )plain flour

15g ( 1 tbsp )cornflour

3 free range large egg yolks

40g ( 3 tbsp )caster sugar

3-4 amaretti biscuits

1 tablespoon Eau de Vie (raspberry liqueur)

80g ( 0.17 lbs )fresh raspberries, lightly crushed

For the dishes

40g ( 3 tbsp ) unsalted butter, melted

4-6 tbsp granulated sugar or grated dark chocolate


1. Although we need to bake the souffl at 180C / 356F, pre-heat

the oven to 190C / 374F instead of 180C / 356F as the
temperature will drop when we open the oven door and put the
souffl in.

2. Brush 4 deep ramekins with a generous layer of soft butter, using

upward strokes. Make sure that your ramekins are dry before you
apply the butter. Once the butter set, dust the insides either with
granulated sugar or the grated chocolate and chill to set. Keep the
ramekins in the fridge for 5 minutes for the butter to solidify.

3. The crme patissire can be made two to three days before and
keep them in the fridge and take it out when you need it. For the
crme patissire base, heat the milk and cream in a heavy-based
saucepan until almost boiling. Sift the flour and cornflour together.
Beat the egg yolks and sugar together in a large bowl, then mix in
the flour. This is the secret, add a splash of the hot creamy milk and
whisk well until the mixture is smooth, then gradually whisk in the
rest of the milk. Pour back into the pan and whisk over a medium-
low heat for 3-5 minutes until thickened and smooth. Transfer to a
bowl, cover and cool to room temperature, stirring occasionally to
prevent a skin forming.

4. Put the raspberries in a saucepan with half the caster sugar, the
vanilla pod and seeds and heat slowly, stirring until the sugar
dissolves. Cover and simmer for about 5 minutes until the fruit has
softened into a puree. Sieve the puree through a sieve, pushing it
through with the back of a ladle. Discard the raspberry seeds and
vanilla pod and leave the puree to cool. Mix the raspberry puree into
the crme patissire.

5. Whisk the egg whites in a clean bowl to firm peaks, then gradually
whisk in the 50g caster sugar a spoonful at a time to make a firm,
glossy meringue. Whisk a third of the meringue into the crme
patissire base, then very carefully fold in the rest, using a large
metal spoon or spatula.

6. Soak some raspberries with the raspberry liqueur in a bowl.

7. Place the marinated raspberries into the bottom of each prepared
ramekins and add some crushed amarreti biscuit on top of it.
Prepare a tablecloth and fold it into four. Fill in each ramekin with
the souffl mix to half-full then tap them on top of the table cloth in
order to make all the mixture goes to the bottom of the ramekin so
that the souffl will rise up evenly.

Smooth the tops with a palette knife, and then run a little circle
around the ramekin with your thumb (this helps the souffl from
hanging over the side as it starts to rise ). Sit the ramekins on a wide
baking tray and bake for 10-12 minutes until well risen and lightly
golden on top. The souffls should wobble gently in the middle when
ready, dust with icing sugar and serve at once.