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Red Berry Soufflé (Gluten Free, Lactose Free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 84 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free

Description

This delightful Red Berry Soufflé is a light, airy dessert bursting with fresh berry flavors. Perfectly gluten-free and lactose-free, it combines the tanginess of fresh berries with a hint of lemon and a touch of rum or Grand Marnier. The soufflé is baked to a golden puff, making for an elegant and impressive treat that's perfect for any occasion.

Ingredients

Berry Base

  • 2 cups (250g) fresh berries (such as raspberries, strawberries, blueberries, or a mix)
  • 1 Tablespoon potato starch
  • 1 1/2 Tablespoons lemon juice
  • 1 vanilla pod
  • 2 Tablespoons rum or Grand Marnier

Meringue

  • 3 egg whites
  • 1/4 cup (50g) sugar
  • 1 Tablespoon lemon juice

Instructions

  1. Preheat the oven: Set your oven to 340°F (170°C) to warm up while you prepare the soufflé mixture.
  2. Blend the berries: Place the fresh berries in a food processor and blend until completely smooth to create a vibrant berry purée.
  3. Cook the berry mixture: Pour the purée into a small saucepan, adding the potato starch, lemon juice, and the split vanilla pod. Heat gently, stirring constantly for about 3 minutes until the mixture thickens slightly. Remove the vanilla pod and stir in the rum or Grand Marnier, then set aside to cool slightly.
  4. Prepare the ramequins: Grease four ramequins thoroughly and coat the inside surfaces with sugar to help the soufflés rise evenly and prevent sticking.
  5. Make the meringue: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks develop. Finish by folding in the lemon juice to give the meringue a stable, glossy texture.
  6. Combine berry mixture and meringue: Gently fold half of the meringue into the warm berry mixture to lighten it, then carefully fold in the remaining meringue until fully incorporated and no streaks remain.
  7. Fill ramequins: Spoon the soufflé batter into the prepared ramequins, smooth the tops, and run your finger around the inner edge of each ramequin to create a small groove which helps the soufflé rise evenly.
  8. Bake the soufflés: Bake in the preheated oven for 9 to 12 minutes until the tops have puffed up above the ramequin edges and are slightly golden. Remove from the oven immediately.
  9. Serve: Lightly dust with icing sugar and serve at once to enjoy the soufflés at their peak height and texture.

Notes

  • Use fresh, ripe berries for the best flavor and vibrant color.
  • Do not open the oven door while the soufflés are baking to avoid collapse due to temperature drop.
  • You can substitute the vanilla pod with 1 teaspoon of vanilla extract if unavailable.
  • The rum or Grand Marnier adds an adult depth of flavor but can be omitted or replaced with orange juice for a non-alcoholic version.
  • Serve immediately after baking because soufflés deflate quickly as they cool.

Find it online: https://ivysrecipes.com/red-berry-souffle-gluten-free-lactose-free-recipe/