Raspberry Jam Soufflé

A classic French dessert soufflé is a show-stopping finish to any meal, especially when made in a delightful Mini Cocotte. And while it may sound intimidating to make, it’s really quite an easy technique to master. According to pastry chef/partner Caroline Schiff, the key is to work with fresh, room temperature eggs that will whip up fast and strong to create the meringue base. Also be sure to avoid any traces of yolk or other fats in the meringue and be sure to add the sugar slowly to avoid deflating. Lastly, it’s important to bring the soufflés immediately to the table after baking before they have a chance to fall.

4 tablespoons unsalted butter, softened

1 1/2 cups (300 grams) granulated sugar, plus more for dusting the ramekins

6 large egg yolks

Zest of 1 lemon

3/4 cup raspberry preserves

6 large (215 grams) fresh egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon vanilla

1 tablespoon flour

Vanilla ice cream

Powdered sugar

Preheat oven to 425°F. With a pastry brush, liberally coat Mini Cocottes or ramekins with softened butter, being sure to fully cover the bottom and sides of the dish. Coat with sugar, tapping out the excess. Place the ramekins on a Sheet Pan and set aside.

Place the egg yolks, lemon zest, and raspberry preserves in a large mixing bowl and whisk until well combined.

In a stand mixer fitted with the whisk attachment (or a hand mixer) whip the egg whites on medium-high speed until the mixture has soft, foamy medium peaks. Add the cream of tartar, salt, and vanilla and then begin adding the 1 1/2 cups sugar about 1 tablespoon at a time, whipping for 30 seconds between each addition. Add the flour and continue whisking until the meringue is stiff and glossy. Gently fold the meringue into the raspberry mixture until a few white streaks remain.

Divide the mixture evenly between the prepared Mini Cocottes, smoothing the top with an offset spatula or butter knife. Run your thumb around the edge to create a small gap between the batter and the rim of the dish.

Place the Sheet Pan with the Mini Cocottes into the preheated oven and bake for 15-20 minutes. They should rise significantly and be golden brown on top. Gently transfer the Mini Cocottes onto small plates or saucers. Dust with powdered sugar and a small scoop of ice cream, and serve immediately.