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Dessert

Raspberry Souffle

A baked dessert made with raspberries, cream, flour, sugar, 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 hot oven

Ingredients

Directions

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

Make the base

  1. In a bowl, combine raspberries, cream, rice flour, and sugar; mash into a pulp with a wooden spoon.

  2. Beat in the egg yolks and add the cake crumbs.

Fold and bake

  1. Gently fold in the stiffly whisked egg whites.

  2. Pour the mixture into a well-buttered mold.

  3. Bake at 400 °F (200 °C) for 25 to 30 minutes.

  4. Serve immediately.

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 to give the soufflé its light, risen structure, while yolks enrich it.
Raspberries
Provide the fruit pulp and moisture that flavour the soufflé base.
Rice flour
Thickens the raspberry base so it can hold the folded egg structure.
Cake crumbs
Add body to the base, helping it hold its shape as it bakes.
Cream
Adds fat and richness, softening the texture of the base.
Castor sugar
Sweetens the base and helps stabilise the whisked egg whites.

The step that matters

Gently fold in the stiffly whisked egg whites. Folding gently keeps the air bubbles in the whites intact. Those bubbles expand in the oven and lift the soufflé; overmixing deflates them and the soufflé rises poorly.

“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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