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Dessert

Raspberry Souffle

A baked raspberry soufflé made with raspberries, cream, flour, sugar, cake crumbs, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Raspberry Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Put the raspberries, cream, rice flour, and sugar into a bowl and mash them into a pulp with a wooden spoon.

  2. Beat in the egg yolks, add the cake crumbs, and gently fold in the stiffly whisked egg whites.

  3. Turn the mixture into a well-buttered mold.

Bake and serve

  1. Bake in a 400°F (200°C) oven for 25 to 30 minutes.

  2. Serve as quickly as possible.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whisked whites trap air, lifting the soufflé as it bakes and giving it a light structure.
Raspberries
Provide the fruit pulp and moisture that flavour the soufflé base.
Rice flour or cornflour
Thickens the raspberry base so it can hold the whisked egg whites.
Cake crumbs or breadcrumbs
Add body to the base, helping it hold its shape while it bakes.
Caster sugar
Sweetens the base and helps stabilise the whisked egg whites.

The step that matters

Fold in the egg whites gently. Folding gently keeps the air trapped in the stiffly whisked whites. Overmixing deflates the batter, so the soufflé rises less in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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