Name: Bouchard Inn & Chanterelle Restaurants Raspberry Soufflé Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 200 g Fresh raspberries; 100 g Granulated sugar; 4 pieces Egg yolks; 6 pieces Egg whites; 1 tbs Butter (for greasing); 1 tbs Powdered sugar (for dusting); 250 ml Milk; 250 ml Heavy cream; 100 g Granulated sugar; 4 pieces Egg yolks; 1 pieces Vanilla bean (or extract)

Dessert wine, Chateau Ramon, Monbazillac, Bergerac, France

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Chocolate Shake

Cold Cereal

In a blender, puree the fresh raspberries until smooth. Strain through a fine sieve to remove seeds and set aside.

Prepare the Raspberries

In a clean bowl, whip the egg whites until soft peaks form. Gradually add in granulated sugar and continue whipping until stiff peaks form.

Whip the Egg Whites

In another bowl, whisk the egg yolks with the raspberry puree until well combined.

Mix Egg Yolks

Gently fold the whipped egg whites into the raspberry and egg yolk mixture. Be careful not to deflate the egg whites.

Combine Mixtures

Preheat the oven to 190°C (375°F). Grease the ramekins with butter and dust with powdered sugar.

Prepare Ramekins

Pour the mixture into the prepared ramekins and bake for about 12-15 minutes until puffed and slightly golden.

Bake the Soufflés

In a saucepan, combine the milk and heavy cream. If using a vanilla bean, split it and add it to the mixture. Heat until just simmering.

Heat the Dairy

In a bowl, whisk the egg yolks with granulated sugar until thick and pale.

Whisk Egg Yolks and Sugar

Slowly pour the hot milk mixture into the egg yolk mixture, whisking continuously to prevent curdling.

Temper the Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.

Thicken the Sauce

Strain the sauce through a fine sieve to remove any lumps or the vanilla bean pod. Let it cool before serving.

Strain and Chill

Fresh raspberries

Granulated sugar

Egg yolks

Egg whites

Butter (for greasing)

Powdered sugar (for dusting)

Milk

Heavy cream

Vanilla bean (or extract)

Raspberry Soufflé

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Bisque de Homard au Pistou

A delightful cod dish prepared with a unique Oscar twist.

Cod “Oscar”

Indulge in our Escargots fourrées à l’Ail au Persil façon 'Gratinée', where tender snails are lovingly stuffed with a rich garlic and parsley butter, then baked to perfection. Each bite offers a delightful burst of flavor, complemented by a golden, crispy topping that adds an irresistible crunch. A classic French delicacy that promises to elevate your dining experience.

Escargots fourrées à l’Ail au Persil façon “Gratinée”

Sorbet Du Jour is a refreshing frozen dessert made from a mixture of water, sugar, fresh fruit puree, and lemon juice. This version features a bright balance of sweet and tart flavors, enhanced by mint or vanilla for additional depth. Here's how to make this delightful dessert at home.

Raspberry Soufflé Recipe

Ingredients

Soufflé

Sauce Crème Anglaise

Method

Soufflé Preparation