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Raisin Soufflé

Raisin soufflé



Grease a soufflé dish with butter and cover it with the sliced bread (which should be previously dipped in milk so that it goes soft). Spread the raisins out over the bread. Make the soufflé with a béchamel sauce: melt the butter with a spoonful of oil, when it is hot add the potato starch, stir it with a whisk, slowly adding the cold milk. Let the béchamel cook for 5 minutes, then take it off the flame, add the sugar and stir well. Leave it to fry and only when it is warm add the five egg yolks. Use the rest of the butter to grease a glass or porcelain oven-proof dish. Warm this in the oven for 10 minutes before adding the soufflé mix. Beat the egg whites step by step with a little salt so that they whisk better. Once they are stiff, add the first batch, stirring bit by bit with a wooden spoon. Add it to the mould and put it in a medium oven. After 15 minutes turn up the oven temperature and then turn it up again after another 10 minutes, until it cooks for around 35 minutes in total. When the soufflé has risen and is golden brown, serve it immediately in the same dish.


1 hour and 15 minutes