These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.
Make Ahead Tips
You can make the compote up to 3 days ahead and refrigerate in an airtight container.
The pastry cream can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before proceeding.
You can prepare the soufflés to this point up to 2 hours ahead and refrigerate until ready to bake.
Beautiful, delicious, and really easy to make, these compote-topped souffles combine light, tart lemon with sweet sauce. The contrasts in taste, texture, and appearance are fabulous. I made these for a dinner party with friends, served them warm, and we were all delighted. The accompanying video was most helpful: clear, methodical, and visually appealing. Great presenter. Thanks for the recipe; it's a keeper!
Followed the recipe well, they rose well but also fell after coming out of the oven. My personal bias is that they are too light, and I like rich desserts not light ones. Texture is very good.
Followed the recipe pretty closely except my ramekins are larger, or didn't make 8. Nice lemon flavor - not overpowering and not too sweet. It was great having them made ahead and then baking while we had the main course.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
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