Raspberry Souffles in the Pressure Oven
By Wolfgang Puck
Images
Serves
Makes 4 to 6 servings
Ingredients
Raspberry Soufflés:
Raspberry Coulis:
- 5 large cage-free egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- ½ cup fresh or frozen pureed raspberries
- 1 cup Raspberry Coulis – (recipe follows)
- Powdered sugar, for dusting
Raspberry Coulis:
- 1 bag (12 ounces) frozen raspberries, thawed
- 2/3 cup granulated sugar
Procedure
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
Soufflés feel like the most indulgent of desserts. But, being based on fat-free egg whites, they can be surprisingly light. To get enough volume to beat the whites thoroughly, it works best to prepare this recipe for eight servings—perfect for a special dinner party.
Preheat the oven to 400°F. and set the function to BAKE.
Butter and sprinkle with sugar 6 straight-sided ramekins; and place on the sheet pan.
In a bowl using a hand-held or stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed.
Very slowly sprinkle in the sugar and beat until soft peaks form that droop slightly when the beater is lifted out.
With a rubber spatula, gently fold in cornstarch and raspberry puree.
Divide mixture among ramekins, mounding it up slightly.
Use your thumb and forefinger to slide around the rim to make an indentation and clean the edges.
Place in oven and pour ½ cup water into the drip pan with broil rack inserted (this will create the steam) then place in bottom position.
Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set timer for 7 minutes.
When time is up, turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise Sealing Lever and press the Door Release button to open the door.
Remove soufflés carefully and dust with powdered sugar.
Serve immediately with Raspberry Coulis.
Make the Raspberry Coulis:
In a blender, food processor or using an immersion blender, puree ingredients until very smooth.
Strain through a fine-meshed strainer to remove seeds.
Store any leftover coulis in the refrigerator for up to 5 days or freeze for up to 2 months.
Soufflés feel like the most indulgent of desserts. But, being based on fat-free egg whites, they can be surprisingly light. To get enough volume to beat the whites thoroughly, it works best to prepare this recipe for eight servings—perfect for a special dinner party.
Preheat the oven to 400°F. and set the function to BAKE.
Butter and sprinkle with sugar 6 straight-sided ramekins; and place on the sheet pan.
In a bowl using a hand-held or stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed.
Very slowly sprinkle in the sugar and beat until soft peaks form that droop slightly when the beater is lifted out.
With a rubber spatula, gently fold in cornstarch and raspberry puree.
Divide mixture among ramekins, mounding it up slightly.
Use your thumb and forefinger to slide around the rim to make an indentation and clean the edges.
Place in oven and pour ½ cup water into the drip pan with broil rack inserted (this will create the steam) then place in bottom position.
Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set timer for 7 minutes.
When time is up, turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise Sealing Lever and press the Door Release button to open the door.
Remove soufflés carefully and dust with powdered sugar.
Serve immediately with Raspberry Coulis.
Make the Raspberry Coulis:
In a blender, food processor or using an immersion blender, puree ingredients until very smooth.
Strain through a fine-meshed strainer to remove seeds.
Store any leftover coulis in the refrigerator for up to 5 days or freeze for up to 2 months.
Raspberry Souffles in the Pressure Oven
By Wolfgang Puck
Serves
Makes 4 to 6 servings
Ingredients
Raspberry Soufflés:
Raspberry Coulis:
- 5 large cage-free egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- ½ cup fresh or frozen pureed raspberries
- 1 cup Raspberry Coulis – (recipe follows)
- Powdered sugar, for dusting
Raspberry Coulis:
- 1 bag (12 ounces) frozen raspberries, thawed
- 2/3 cup granulated sugar
Procedure
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
Soufflés feel like the most indulgent of desserts. But, being based on fat-free egg whites, they can be surprisingly light. To get enough volume to beat the whites thoroughly, it works best to prepare this recipe for eight servings—perfect for a special dinner party.
Preheat the oven to 400°F. and set the function to BAKE.
Butter and sprinkle with sugar 6 straight-sided ramekins; and place on the sheet pan.
In a bowl using a hand-held or stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed.
Very slowly sprinkle in the sugar and beat until soft peaks form that droop slightly when the beater is lifted out.
With a rubber spatula, gently fold in cornstarch and raspberry puree.
Divide mixture among ramekins, mounding it up slightly.
Use your thumb and forefinger to slide around the rim to make an indentation and clean the edges.
Place in oven and pour ½ cup water into the drip pan with broil rack inserted (this will create the steam) then place in bottom position.
Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set timer for 7 minutes.
When time is up, turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise Sealing Lever and press the Door Release button to open the door.
Remove soufflés carefully and dust with powdered sugar.
Serve immediately with Raspberry Coulis.
Make the Raspberry Coulis:
In a blender, food processor or using an immersion blender, puree ingredients until very smooth.
Strain through a fine-meshed strainer to remove seeds.
Store any leftover coulis in the refrigerator for up to 5 days or freeze for up to 2 months.
Soufflés feel like the most indulgent of desserts. But, being based on fat-free egg whites, they can be surprisingly light. To get enough volume to beat the whites thoroughly, it works best to prepare this recipe for eight servings—perfect for a special dinner party.
Preheat the oven to 400°F. and set the function to BAKE.
Butter and sprinkle with sugar 6 straight-sided ramekins; and place on the sheet pan.
In a bowl using a hand-held or stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed.
Very slowly sprinkle in the sugar and beat until soft peaks form that droop slightly when the beater is lifted out.
With a rubber spatula, gently fold in cornstarch and raspberry puree.
Divide mixture among ramekins, mounding it up slightly.
Use your thumb and forefinger to slide around the rim to make an indentation and clean the edges.
Place in oven and pour ½ cup water into the drip pan with broil rack inserted (this will create the steam) then place in bottom position.
Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set timer for 7 minutes.
When time is up, turn the Vent Release Valve to VENT and wait for all air to escape. After vented, slowly raise Sealing Lever and press the Door Release button to open the door.
Remove soufflés carefully and dust with powdered sugar.
Serve immediately with Raspberry Coulis.
Make the Raspberry Coulis:
In a blender, food processor or using an immersion blender, puree ingredients until very smooth.
Strain through a fine-meshed strainer to remove seeds.
Store any leftover coulis in the refrigerator for up to 5 days or freeze for up to 2 months.