Imagine a dessert so light it practically floats off the plate, bursting with vibrant berry flavors, and completely free from gluten and lactose. This French-inspired Soufflé aux Fruits Rouges is not just a dessert—it's a culinary magic trick that transforms simple ingredients into a show-stopping finale to any meal. Whether you're catering to dietary restrictions or simply craving an elegant treat, this recipe promises to elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 200g mixed berries (raspberries, blueberries, strawberries)
- 4 eggs
- 100g sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 190°C (375°F). Prepare a baking dish or individual ramekins by lightly greasing them with a little oil or dairy-free butter. This will help the soufflés rise properly.
- In a medium bowl, wash the mixed berries thoroughly. If using strawberries, hull and slice them into smaller pieces. Set the berries aside to drain any excess water.
- In a separate large mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl, as any fat or moisture can prevent them from whipping properly.
- Add the sugar to the egg yolks in the large bowl and whisk until the mixture becomes pale and creamy. This should take about 3-4 minutes.
- Stir in the cornstarch and lemon juice to the egg yolk mixture, mixing until well combined.
- Gently fold the mixed berries into the egg yolk mixture, ensuring that they are evenly distributed without breaking them apart too much.
- Using a hand mixer or a whisk, beat the egg whites until they form stiff peaks. This means that when you lift the whisk out of the mixture, the peaks should stand straight up without collapsing.
- Carefully fold the beaten egg whites into the berry and egg yolk mixture in three additions. Start by adding a small amount of the egg whites to lighten the mixture, then gently fold in the remaining egg whites, being careful not to deflate the air you've incorporated.
- Once the mixture is well combined and fluffy, pour it into the prepared baking dish or divide it evenly among the ramekins. Fill them about three-quarters full to allow room for rising.
- Place the baking dish or ramekins in the preheated oven and bake for 20-25 minutes, or until the soufflés are puffed up and golden brown on top. Avoid opening the oven door during baking, as this can cause the soufflés to collapse.
- Once baked, remove the soufflés from the oven and let them cool for a couple of minutes. Serve immediately, dusted with a little powdered sugar if desired, and enjoy your gluten-free, dairy-free soufflé aux fruits rouges!
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for optimal volume and smooth mixing.
- Egg White Whipping Technique: Use a clean, dry bowl and beaters to whip egg whites. Any trace of fat can prevent proper peak formation.
- Folding Magic: When incorporating egg whites, use a gentle, cutting motion to preserve the air bubbles that give soufflés their signature lift.
- Oven Etiquette: Resist the temptation to open the oven door while baking—sudden temperature changes can cause your soufflé to deflate.
- Serve Immediately: Soufflés wait for no one! Serve right after baking to enjoy their dramatic, puffy texture at its peak.
- Ramekin Prep: Grease your baking dishes with upward strokes to help the soufflé climb the sides as it rises.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 210mg
