Friday, September 21, 2012

Cooking with Mickey -- Raspberry Soufflé

Today ends the week of Mickey.  As of right now, I'm not entirely sure how I'll end up formatting this blog.

My original plan was to take each of my cookbooks and make three things a week out of them -- a main course, a side, and a dessert.  But then I started looking at how many cookbooks I actually have, including small, product-specific cookbooks and cookbooks that are strictly cookies and cupcakes, and this one weird cookbook that's mostly science-experiment type things.

So I don't know.  But for now. . .we soufflé!

Soufflés have a bad reputation of being notorious for falling in the middle during baking.  As such, I wouldn't let Dennis walk in the kitchen while they were baking (it only took 20 minutes!) and I walked around on the sides of my feet and opened and closed cabinets and drawers very carefully.  And they didn't fall!  I'm not sure what they were supposed to look like, but mine weren't sunken in the middle, so I'm going to call that a win.

This is a fairly time-consuming recipe, so you should know that beforehand.  It's also a grand moment of "Holy crap, I did it!" when they come out.  So, worth it, I think.


Raspberry soufflé

Adapted from Cooking with Mickey Around Our World
serves: 4

Ingredients:



2 tsp. sugar
2 tsp. flour
1 cup milk
1 egg, slightly beaten
1 egg yolk, slightly beaten
1 package frozen raspberries (Since they're no longer in season)
2 tbl. raspberry liqueur (NOTE: I used raspberry vodka because the liquor store didn't have mini bottles of liqueur.  The recipe turned out fine, but liqueur would probably add a richer flavor and more sweetness.)
6 egg whites
Granulated sugar
1 tsp. confectioners' sugar
1 tbl. cream

Preheat over to 350°F.

Mix the sugar and flour in a saucepan and blend in milk.  Add both the egg and the egg yolk and mix.  Cook this over low heat, stirring constantly, until it thickens to be custard-like.  Set aside to cool.

Thaw and drain raspberries.  mash with a fork, combine with the liqueur and cook until the combination is the consistency of jam.  Strain and cool.  Combine 3/4 cup custard with the raspberries.

Beat egg whites until they are very stiff (I used my mixer.) and fold into the raspberry-custard concoction.

Set aside 1/4 cup of the mixture.  Lightly butter and coat with granulated sugar four 8-ounce soufflé dishes.  Put the dishes in a pan of hot water, being careful to not have the water spill over into the dish, and bake for 20 minutes.

Serve immediately after dusting with confectioners' sugar and pouring on a sauce made of the remaining 1/4 cup raspberry mixture combined with 1 tbl. cream.