White Chocolate Raspberry Soufflé
An airy and delicate baked dessert that requires precise timing and technique.
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Ingredients
- 150 grams high-quality white chocolate, finely chopped
- 1/2 cup whole milk
- 3 large egg yolks, room temperature
- 5 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 cup fresh raspberries
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, softened for coating
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla bean paste
Instructions
- 1
Preheat oven to 375°F (190°C). Generously coat four 6-ounce ramekins with softened butter using upward vertical strokes, then coat with sugar, tapping out the excess.
- 2
In a small saucepan, heat the milk until just simmering, then whisk in the cornstarch and cook for 1 minute until thickened into a light paste.
- 3
Remove from heat and stir in the white chocolate and vanilla paste until completely smooth; allow the mixture to cool slightly before whisking in the egg yolks one by one.
- 4
In a separate clean glass bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, then gradually add the sugar while beating on high until stiff, glossy peaks are achieved.
- 5
Gently fold one-third of the egg whites into the white chocolate base to lighten the texture, then very carefully fold in the remaining whites until no streaks remain.
- 6
Place 3-4 fresh raspberries at the bottom of each ramekin, then fill with the soufflé batter until it reaches the very top rim.
- 7
Run your thumb around the inner edge of each ramekin to create a 'channel'—this helps the soufflé rise straight up without sticking.
- 8
Bake immediately for 12-15 minutes until risen and golden; do not open the oven door during baking or the soufflés will collapse.
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