Fresh berry soufflé with berry sauce
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- Опубликовано: 9 фев 2025
- Thanks to Helix Sleep for sponsoring this video! Click here helixsleep.com... for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US!
**RECEIP, MAKES TWO (EASILY MULTIPLIED)**
For the syrup:
6 oz (170g) fresh raspberries
6 oz (170g) fresh blueberries
1 tablespoon (12g) granulated sugar
For the base:
2 tablespoons (24g) granulated sugar
2 tablespoons (16g) cornstarch
2 egg yolks
2/3 cup (160mL) of the syrup
1 tablespoon (14g) butter
For the meringue:
2 egg whites
small pinch of salt
small pinch of cream of tarter (or a few drops of lemon/lime juice or vinegar)
1/3 cup (40g) powdered sugar (could use 3 tablespoons granulated sugar instead)
1/2 teaspoon vanilla
Start with the syrup. Reserve a few berries for garnish, then smash up the rest and stir in the sugar in a saucepan. Bring to a simmer and cook for 5 minutes, stirring frequently. Use a wooden spoon to grind everything through sieve and discard the remaining solids. You should have about 1 cup (237mL) of syrup. Let cool. Wash out the sauce pan.
Crack two eggs into a mixing bowl. Remove the yolks and put them in the cleaned, cooled sauce pan. Set the whites aside. To make the soufflé base, whisk the sugar into the egg yolks. Add the cornstarch but don't stir it in yet. Get 2/3 of your syrup and slowly drizzle it into the saucepan while you whisk, gettin the starch smoothly dispersed in a thick slurry before you dump in all of the syrup (which, remember, should be only 2/3 of the total you made). Put in the butter.
Turn the heat on low and whisk constantly while the butter melts in. You might need to up the heat slightly to make the soufflé base thicken, but be conservative. After a few minutes of whisking, you should first notice the egg proteins start to cook and thicken the mixture - whisk aggressively so they don't form big curds. Keep whisking until the mixture reaches the somewhat higher temperature at which the cornstarch will gelatinize, which should be visibly apparent. As soon as the mixture is fully thickened, take it off the heat and let it cool.
Everything up to this point could be done well in advance. When you're ready to bake, get your oven heating to 375ºF/190ºC, no convection fan.
Make the meringue. Add the cream of tartar and salt to the egg whites and beat them until foamy and glossy and you get soft peaks. Beat in the powdered sugar in at least two separate installments, and keep beating until you get stiff peaks. Mix in the vanilla.
Melt a little additional butter and use it to grease the inside of two small ramekins or oven-safe teacups.
Scoop about 1/3 of the meringue in with the soufflé base and whisk them together thoroughly - don't worry about deflating the foam. Then dump the base mixture in with the rest of the meringue and gently fold everything together until mostly homogenous - do worry about deflating the foam this time.
Fill the baking dishes all the way to the brim and smooth off the top. Use your thumb to scoop a little depression just inside the lip of the dish, as shown in the video. Bake until puffy and you just start to get a little golden brown on the top, 15-20 min. You can assess the internal doneness by tapping the dish - if the soufflé wobbles, it's still a little gooey inside, which I consider desirable but some people like it cooked more solid.
While the soufflés are baking, transfer the remaining third of your berry sauce into some kind of small serving container.
Soufflés start to deflate as soon as you take them out of the oven, so only let it cool a few minutes before eating. You can garnish with a dusting of powdered sugar and a few berries on top. Dig a little hole in the center of the soufflé and pour in some sauce.
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The "ball of seeds and skin" left over after grinding the berries through the sieve can be used to infuse some alcohol. Simply dump it into some vodka (or rum, brandy, or gin) and taste it occasionally over the course of a day or two. When it tastes good, strain the pulp out with a nut milk bag (or cheesecloth) and you've got some berry-flavored booze.
Very cool! Thanks for the idea.
It may be the tequila talking right now but this is best idea ever.
Same can be done with many "waste" products! Infuse some dill in strong alcool, it's incredibely good (and wait for the chlorophylle to settle, it's bitter so better to scoop it out)
Woah that’s a great idea
So… yes.
I've done a chocolate one and I rimmed the inside of the cup with not just butter, but sugar. It gave a nice texture contrast to the inside because it doesn't dissolve, so it kind of crunches. I liked it. I'll have to try it with this berry recipe. I'm sure it'll be good too.
Been doing that all my chef years in the kitchen. Really nice texture as you said.
My mom does that too. ❤
@@shelleyb162 your mom sounds like a nice person
Good
Nobody asked lmao 💀
I started making my jam with half a cup of pretty strong tea (to the point where it's no longer translucent). Gives jam a refreshing, slightly bitter aftertaste. Pour the tea into a pan with frozen/fresh berries and some sugar.
You’ve enlightened me
@Mateus Gonçalves anything but lipton
@Mateus Gonçalves Jasmine would probably pair nicely
@@mazahaka818 Wal-mart generic, got it.
@@hanyuukawaiinanodesu That would be worse than lipton.
I encourage everyone to try making a soufflé! It’s one of my favorite desserts and I think they’re easier than people think. Perfect soufflé is hard, but great soufflé is easy. Even if you collapse the soufflé, it’s usually still quite fluffy and tasty. I’ve been using the cooking for engineer dark chocolate soufflé recipe for years now and it’s almost the same as this recipe. You can break down the recipe into three parts, the prepared ramekins, melted chocolate/flavor, and whipped egg white. The only part I ever mess up on is the whipped egg white. My most common mistakes are when I don’t separate the egg white well, if I didn’t dry the bowl before starting so too much water is added to the egg white, or using too little egg white. You can easily make a bunch of melted chocolate and try to whip the egg whites a couple times to practice easily.
My 2 best suggestions for PERFECT souffles (from a 26 year culinary professional) Whip the egg whites to STIFF peaks and be GENTLE when folding the meringue into whatever your flavor base is. If you're not careful when mixing the meringue and the flavor base you'll lose a lot of the air that you whipped into the whites and your souffle won't be as light and fluffy.
Totally, for a lot of harder and "scarier" recipes there's always an easier way to get started that get you 70-90% of the way there, more than enough for the average person
Also, if you’re not into sweets, make a cheese soufflé! Extremely good with tomato soup.
@@Virginiafox21 Oh yum 😋!!! Great idea!
This looks so good I just watched it twice. Also, I very much appreciate the gluten free (dairy free using non-dairy butter) recipe, as now my wife can also enjoy this treat!
"non dairy butter"
You mean margarine?
@@danielwarren3138 We use Country Crock plant butter with olive oil. It's plant based, as the name implies, and has no dairy. 🙂
@@TheCHRISCaPWNit's still just rebranded margarine that stuffs been around longer than I've been alive
@@danielwarren3138 That may be the case, but it's still dairy free, making it ok for a person with a casein allergy to eat. That's really the important thing to us. 👍
@@danielwarren3138 Why is that relevant to anything the other person said? For most of it's history margarine was made with animal fat and dairy.
All that was relevant was that they said dairy free. They never made any claims to it being a new invention. No need to be so pedantic.
Adam I’ve just gotta thank you for this recipe. Ever since you dropped us this one my fiancé is now obsessed with making different kids of soufflés. It’s the perfect recipe for two people. Flawless. Perfect. Phenomenal. You’ve changed our lives.
Quick tip: add some lemon juice with the berries. It helps them break down a bit more, and also adds a bit of much needed acidity.
The fact that salt stabilizes the meringue is actually a myth! On the contrary, it loosens the structure of the egg making it slightly easier to beat at first - hence the myth, since people did not have electric mixers at first - but less stable later. Unfortunately I can’t remember where, but I think that somebody did a test and confirmed this.
I choose to not believe this
Yes, this is true, I misremembered that.
But we agree to lemon indeed stabilize the white?
@@loicquivron3872 for sure
@Victor Masson acids in general stabilize meringue. cream of tartar, lemon juice, vinegar all work
I think the real value of this recipe is that it gives you a quick, easy explainer for how to make soufflé, a thing I've never done and whose reputation for fanciness always scared me.
I made this about 20 minutes after you posted it, a first for me. I had no berries, but had some oranges, and since I figured there's nothing magic about berries, any liquid-adjacent flavoring can probably go in. I was right. It was the best dessert I've ever eaten.
This was delicious. Halved it and turned out awesome. Used an old bag of frozen strawberry blackberry and blueberry mix and turned out fantastic. My ramekin was just a little too big. Need to raid the thrift store for some tea cups.
The smooth sponsor transition gives me motivation to watch the whole thing, to be honest. you deserve it!
These transitions are getting super good!
For making berry sauces frozen berries are great if you have them in the store. Much cheaper, once thawed their cells are already broken down . Tend to be tarter, stronger tasting and less sweet, probably because they're picked out-of-perfect season so you can add sugar to taste
“Fruity velvet”
My new stage name
Ah yes, a new member of the "looks and tastes a lot more expensive than it actually is" i assume?
honestly considering the manhour that's put into this I'd say it's about as expensive as it deserves to be
@@mynewaccount2604 it does look way harder than it seems in the recipe though
use frozen berries for a bit less money
3:45 I hope you realize you have the best ad transitions of anyone on RUclips.
"you could use just about any means of destruction at your disposal." Finally, a use for my perfectly legal AGM-114 Hellfire missile. Thanks, Adam.
Would love to se an apple or berry pie, even a tiramisu recipe from you Adam. Especially getting pie ratios down to a science, since every recipe is somewhat different. As always, keep up with great content!
Oh man, tiramisu is so delicious - and incredibly easy to make. Almost dangerously so tbh....
I'd love to see a classic pie, too, but I believe Adam has mentioned that he's not a fan of big, wet-in-the-middle pies, so the strawberry galette video might be the closest thing we're getting for a while.
I was so afraid of soufflés but, I see it ....... Still looks hard. I'll still try it tho 😌
boo! 👻
Don't be afraid of failure, I know that's sound very generic but it's true, how do you think half or more the recipes were discovered, trial and error.
@@chucklesdeclown8819 Fr. Failure makes it interesting. It's boring being perfect
I made soufflés for the first time today, so naturally I quadrupoled this recipe and made them in a super crowded kitchen. Shockingly they Turned out great
Looks like I'm one-and-a-halfing this recipe sometime soon (3 people in my house)
It is currently 1 am and this is basically ASMR. Goodnight!
You're the first youtuber that says fresh berries are expensive. I was beginning to think it was just where I live
Adam’s captions often have funny hidden gems, and this video is no exception
i love how his transitions from vid to ad are so good i just watch the ad
I'm always happy when your recipes are gluten free, I have celiac disease :) this looks so tasty, I'll definitely try it!
I’m on a diet, so watching this will be my dessert for the day.
I made this and it was delicious! I'm going to try a peach and grand Marnier version next. I used granulated sugar and had no issues.
Hello talented Ragusa, thank you for teaching me so much throughout your many well made videos, they are always a pleasure to watch and learn from a humble teacher such as your yourself. It helps me get past the slow days at work, and even when I'm bored at home. It's always a pleasure to learn more from you. Thank you.
I love it when you cook
Your voice is also very soothing. Idk if it’s just me but if you read a book I would listen
I clicked on this video wondering if I would be able to adapt it to gluten free, but I was thrilled to find it already is! Thank you Adam, your celiac fans appreciate.
Karen
@@Little_yuerand n o
Crispest, finest tempo on the interwebs. AR is the master of production values!
Chocolate with berries, one of the best combinations in existence. Especially in the form of soufflé, great video!
Hey! Nice to see that your channel is growing well
There is no chocolate. Did you watch the video?
@@MattLuceen Yep, read the recipe in the description and watched the video. I am not stating they are in the video. I state that they are a good combination especially in the form of soufflee as I have made that in the past. After that there is a coma and I state that this video is great :) Maybe I should be more specific in my comments.
@@Hamox Not really, but thanks comrade! :)
@@TheSlavChef if you look at percentages, you had 800 subs when i subscribed to you in June ,now 1500, almost double.
The berry soufflé is pogging in the thumbnail.
Amazingly smooth transition to the sponsor!
Any particular reason not to use frozen berries here? (Aside from not having a pretty garnish) I generally find they are just as good if not better when the berries are out of season.
they're also cheaper in my experience - I'd also like to know if frozen berries are okay here!
I second this
No reason at all.
Frozen sucks for replacing fresh fruit, but when you're cooking it, it makes no difference.
A lot of frozen fruit isn't quite as sweet as fresh, but when cooking, a touch extra sugar as needed, solves that issue just fine.
I came here to say just this! That was a waste of fresh berries, which cost more, have more spoilage, and require more expensive logistics and packaging.
I used frozen blueberries and strawberries, eye balled the sugar and it worked out well 🤷🏼♀️
Gravitated towards the thumbnail. That looks divine.
At 7:18, I really thought we was about to tell us to pour Trade Coffee(The sponsor of the video) into that cup, and then realized that he had already talked about Helix Sleep
The whisking time lapse is so beautiful
The GOAT of ad transitions...
This is the only cooking channel that I enjoy and don’t just watch for the recipes. This one, however, I might just have to make!
I adore the random innuendos
"How else could you physically do it with a brush" Circular motions starting at the bottom working your way up. Don't know if it would make any difference but that's how.
Ad transitions always smooth asf
The best part is that you showed that opening the oven AT THE END of cooking a souffle won't deflate it like in cartoons.
Looks delicious! So far from the dessert recipes you've uploaded I've tried only pies (and boy they were fantastic), this will be next.
On the topic of desserts: would you make a panna cotta recipe? It's my favorite and I'm curious how you would make it.
@@Sunny-yg2pq I liked it but I'm all about tarts and limes so I might be biased.
Appreciate the work you put into the description
When Jacques Pepin makes souffles, he doesn't seperate his eggs. I tried his cheese souffle recipe from Food 52 and I got great lift despite not whipping the egg whites.
I am an American from the SE. I have lived in Korea for the last 5 years. In Korea most people do not have an oven in their home. Most people have an air fryer. It would be cool to see some cool recipies/experiments using an air fryer.
You are one of my favorite RUclipsrs
That was the best ad transition that I’ve seen on RUclips !
I saw another comment on his channel that said his ads are basically jump scares.
He's the king of doing the smoothest transitions
I'm assuming that you are yet to discover the rest of Adam Ragusea's brilliant ad transitions.
One of the best desserts ! Light and delicious
Cheers from San Diego California
"This is gonna be a two-hand job."
I swear he's doing it for the YTP.
So happy to see gram conversion included.
Lmao
@@zacharycollins4931 Why?
@@ryankozak99 I thought you were making a drug reference my bad. That's what I think of whenever I hear people mention grams or ounces
Did this for my family. Everyone enjoyed it v much!
For us lazy people out there I'm all bout taking premade cake mixs and turning them into souffles by mixing in your beaten egg whites. Easy and impressive to guests!
Video idea that you can totally take Adam, the difference between dark and white meat, why they taste different, why they need different cooking times, either debunking or reinforcing the notion that white meat is healthier and should be used in everything, and how that is effecting chickens and the chicken industry as a whole, and the benefits/drawbacks of replacing chicken breast with chicken thighs in recipes, which is something I've been doing for months and love it
Artisanal Pop-Tarts is the name of my next rock band.
in my experience as long as your liquid is not boiling hot it's completely ok to add a lot of liquid to a small amount of starch (or starch to liquid). crystallized starch particles do not form chemical bonds with each other or water, they just stick together physically and will easily disperse if you whisk them vigorously. wheat flour is different though, there's gluten in it that starts forming chains the moment water touches it
I consider myself a veteran of Ragousea segues but that one caught me off guard. well done sir
Yay! New video, fresh out of the oven!
If it's you in your profile pic, you look like a prince from a novel
@@TheTamago That's the most wholesome compliment someone has given to me. Thank you, it made my day :)
"...And mash these up, but you could use any means of destruction at your disposal."
*Starts violently bashing the berries with a bottle of white wine*
there's always something I find interesting about the way Adam does his ads, they're always so cohesive in the video that I'm almost forced to watch them through, and when I do, they're always so direct and clear cut that I don't even dislike it at all, it's crazy :0
First time I heard someone digress to a lengthy discussion about mattresses in the middle of talking about food and then coming back to food without missing a beat.
I love the way you end your videos!!
You're a legend Adam
Adam, this recipe left me breathless!
Frozen berries are a better choice for sauces like this in my opinion. They are picked at peak ripeness and would make this a pantry recipe
As if date nights aren't stressful enough, you want to add the pressure of making souffles to the mix? You're a mad man! 🤣
Another Accidentally Gluten Free recipe, thank you!
If you're doing more than two, using a piping bag is probably worth it. You can much more easily ensure a homogeneous souffle and lose almost no air. Also, I was taught that the butter should be warm, not melted (I use a 40C oven). You do one lining of butter, chill it, then another, chill it, then line that with caster sugar to prepare the vessel. I can see why you might wanna skip that though.
your videos really really make my days brighter, thank you!
Your videos always make me smile. I don’t make many of your recipes but I might make this one, it looks really good
Ive always thought souffles were a bit boring, but i tried this today and it was really nice
The ad transitions will never fail to entertain me.
Fresh berry sofle looks so delicious great recipe thanks for sharing
I really like the end where you gave it a few seconds of silence. I loved the video too, but it really all set in with that pause.
seems like a good application for cheap frozen berries
FREEEEEEEEESH BERRY SOUFFLE, THE KIND THAT YOU GET AT THE SECOND HAND STORE
Thankyou Adam, she’ll love this
Sounds good! I've never tried a soufflé but now I'm interested
I love the nice purple color
Good segway between the eggs and the mattress.
Adams segways to his sponsors are atchually good unlike other channels.
Linus Tech Tips
I've been looking for a great dessert. I'm actually catering an even in the near future and i think this will be it. Thank you Adam!
"Long live the empire"
You go Adam, what a solid, solid video and recipe
I have to try this with the blackberries that grow like weeds around where I live.
You literally posted this the day before my big date, and now I don't have any TIME to prepare for this!!
Hopefully, there will be a next time 😅
Shout out to now for Adam knowing folding is a scam with souffles
Berry Good!!
Berry Good Indeed
I like to make fancy desserts for my birthdays. Might have to give this one a go this year.
Accidentally gluten free! Very nice :)
I made it last night and it's delicious and a big hit with the family
Adam’s transitions into ads is so smooth, sometimes I wonder if he makes the script for the ad first or if he films the ad scene then the rest of the video
Man I forgot for what recipe I bought cream of tartar last month, but at least I found this one
For me, it was a poppyseed meringue torte (a midwestern, maybe even specifically souther-eastern Wisconsin, classic). Have only used it that once.
Woah!!🤠 Got here one hour after you posted it !
that souflee is looking amazing!
I was so sure that at 0:30, Adam was just gonna snack some berries! :3
"Standard tea cups"
*Laughs in lives in Britain*
Happy to watch another upload :)
Proud to say I saw this first via Instagram
This looks berry delicious