This is oneof the iconic dishes of Estella, it's our crowd favourite - our Twice BakedCheesecake. It is a very classic French technique of making a souffle, cookingit three quarters of the way through & finishing it in a Parmesan &cream sauce. We add a touch of sweetness with a cranberry pickle on the side.What guests really love about this dish is that it's a great combination ofsweet and Savory with cheesy Flavors.
EstellaOven Baked Raspberry Soufflé
Freshlyprepared & baked, served hot with fresh raspberry coulie & short bread
(Allow us25mins for the soufflé to be freshly prepared, baked& serve)
Ingredients
Forraspberry coulis
• Frozen raspberry 300gms
• Sugar 3tbsp
• Water 3tbsp
For PastryCream
• Frozen raspberry 300gms
• Sugar 3tbsp
• Water 3tbsp
• Whole milk 250ml
• Egg yolk 34gms
• Sugar 32gms
• Cornstarch 25gms
• Vanilla essence 3gms
For Souffle
• Raspberry puree 50gms
• Pastry cream 20gms
• Egg whites 105gms
• Castor sugar 22gns
• Soft butter to brush the mould
• Dark chocolate shaves to coat the inner mould
Method
To MakeRaspberry Purée (Coulis)
• Add all of the ingredients into amedium saucepot over medium-low heat, cover with a lid and steam the berriesfor 5 to 8 minutes to allow them to break down. Remove the lid and continue tocook the berries to evaporate the excess water that was released duringsteaming. Let the mixture reduce for about 5 minutes or until the liquid turnsinto a syrupy consistency. Do not let the liquid brown.
• Pour the cooked berry mixture into ablender and blend on low speed, gradually turning up to high speed for oneminute. The result should be an evenly-blended almost jam-like consistency.
• Take a medium size sieve and placeover a bowl. Pour the raspberry purée into the sieve and pass through with arubber 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.
To MakePastry Cream
• Gently heat milk over medium heat 3 to5 minutes until it just begins to simmer or scalds. In a medium sized bowl,whisk together the egg yolks, sugar, cornstarch, and vanilla until very wellincorporated. Slowly whisk small amounts of the scalded milk into the egg yolkmixture to temper. Tempering means to slowly mix a hot ingredient into a coldor room-temp ingredient (like the egg yolks) to slowly raise the temperature ofthe cold or room-temp ingredient while preventing it from overcooking(scrambling in the case of the egg yolks).
• Once half of the milk is incorporatedinto the bowl, pour the mixture back into the sauce pot and whisk over medium heatuntil it becomes thick and creamy. Do not let the pastry cream get any colorwhile cooking. Pour the pastry cream into a plastic-wrap-lined baking pan orlarge bowl, lay another sheet of plastic over directly touching the pastrycream, and refrigerate for a minimum of 30 minutes. Covering the pastry creamwill keep it from developing a thick skin on top. Allow the pastry cream tocool completely
To MakeSoufflés
• Brush a thin layer of butter onto theinside bottom of the prepared ramekins and vertically along the sides. Chillthe ramekins for a minimum of 30 seconds to let the butter set. Brush onanother thin layer of butter, add shaved chocolate into the ramekins, and rollthem in your hands so the chocolate shavings can tumble around the inside ofthe ramekins to coat the sides evenly. Pour any excess shaved chocolate intothe next ramekin and repeat until all four are coated. Place ramekins in therefrigerator to cool while making the soufflé batter.
• Preheat the oven to 160 C. In a mediumsized bowl, whisk together the pastry cream and raspberry purée until very wellincorporated. In a stand mixer fitted with a whisk attachment, begin whiskingthe egg whites at medium speed. Once they begin to foam, squeeze a small amountof lemon juice as the whites are still whisking. When the volume of the eggwhites has increased by ⅔, gradually begin to stream the sugar. Tap the bowl ofsugar 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 itforms stiff peaks and is bright white and glossy. To make sure the top centerof the meringue is whipped to the right consistency, turn the speed of themachine back to medium, unlock the safety lock, carefully lift the arm of themixer up 1 to 2 inches, and hold it in this place for 30 seconds. Lower the armback down and whip for another 10 seconds.
• Fold in a third of the meringue intothe medium bowl with the pastry cream and raspberry purée mixture, until fullysmooth and incorporated. Gently fold the remaining meringue into the mixture intwo parts. The volume will decrease slightly but be careful not to let too muchair out of the meringue.
• Fill the ramekins to the top, taplightly 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 theoutside of the ramekins. Finally, place your thumb on the inside edge of theramekin, push about ⅙ inch down into the edge of the souffle batter, and rotatethe ramekin in your other hand as you drag your thumb to wipe a small amount ofbatter from the edge. This is another trick to ensure your soufflé will risestraight up.
• Place no more than two ramekins on asheet tray at a time and bake in the center rack. If using 225ml ramekins, bakefor 14 to 17 minutes, or until the tops of the soufflés are golden brown. Ifusing 150ml ramekins, bake for 10-12 minutes at 180° Celsius.