Baked Raspberry & Cognac Soufflé

​

Serves 4

Preparation Time:  10 mins

Cooking Time: 30 mins

 

This pudding incorporates almonds and cognac to make it

that little bit more special.

​

I first had this pudding in Monte Carlo whilst staying at

Hôtel de Paris and they did not stint on the cognac

and the pudding was brought puffed, fragrant and definitely boozy

straight to the table - sheer decadence.

​

I also have a recipe for Grand Mariner Orange Soufflé

and this also is just delicious and surprisingly light.

​

I have incorporated some ideas from Simon Hopkinson of

The Happy Foodie as I managed to lose my original recipe during 

the recent creation of this website!!  But it was still there and used self raising

flour and Vanilla Essence instead of the almond components, so this recipe gives

you the choice.

​

This is a last minute pudding, to be put in the oven when eating your

main course and to be sure the table is clear and ready to swiftly transfer the pudding to the table as soon as it comes out of the oven as soufflés quickly deflate!

​

Everyone I serve this pudding to absolutely loves it - what's there not to love?!!

 

​

 

 

Utensils

​

2 large mixing bowls

Electric whisk

Balloon whisk 

Wooden spoon

Gratin dish for serving, buttered or 4 x 250g ramekin dishes

​

 

Ingredients

 

• 350g frozen or fresh raspberries (you can substitute with other fruit)

• 60g / 2oz icing sugar or you could use caster sugar

• 3 eggs (separated)

• 100g unsalted butter plus extra for greasing the dish or ramekins

• A pinch of salt

• 2 tablespoons cognac

• 1 teaspoon Vanilla essence,

• Two and a half tablespoons cornflour

• 300 ml double cream

• ¼ cup of golden caster sugar (or use Maple Syrup)

• Icing sugar for dusting

 

 

Method

 

1.  Preheat the oven to 180˚C.
    

2. Tip raspberries into a buttered gratin dish.
    

3. Dust lightly with icing sugar.
    

4. Separate the three eggs and then mix the egg yolks with the double cream, sugar, Vanilla essence and cornflour.   Whisk until completely smooth.    You can put a cloth over this mixture and leave it to stand for an hour or two so as to minimise preparation if entertaining.
    

5. Whip the egg whites until fairly stiff with a pinch of salt, then quickly whip up the batter and carefully stir the stiff egg whites with a metal spoon, one at a time, into the egg mixture, and be sure not to stir vigorously or you will lose all the air and the soufflé won't rise properly.
    

6. Carefully spoon this whipped egg mixture over the fruit into the buttered dish.
    

7. Place in the oven and bake for about 20 mins checking that it is not burning, but nicely set and golden around the top.  Test with a clean dry knife and if it comes out too wet, cover the pudding with foil and cook for a little longer.
    

8. Remove from the oven, dust with icing sugar and serve immediately with lashings of double cream, plus extra raspberries if you have any left!   Or serve with home made Vanilla ice cream.