Chocolate-Raspberry Soufflé - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Katherine Sacks
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped French meringue. Whip the eggs until just medium firm so they have more room to expand
Ingredients
- 1/4 cup unsalted, shelled raw pistachios
- Unsalted butter (for ramekins)
- 1/2 cup sugar, plus more for ramekins
- 6 ounces high-quality bittersweet chocolate, chopped
- 1/4 cup high-quality raspberry jam or jelly
- 1 large egg yolk
- 1/4 teaspoon kosher salt, plus more
- 6 large egg whites, room temperature
- 1/2 cup heavy cream
Instructions
- Position rack in center of oven; preheat to 375 °F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5 –6 minutes. Let cool slightly, then coarsely chop.
- Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
- Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1 –2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
- Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6 –7 minutes.
- Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
- Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18 –20 minutes.
- Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.
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