Raspberry Souffle by Awarded Michelin Star Chef Michael Nizzero

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[@WilBright]

It's like I just attended a class for free. In fact, it seems even better than what was explained to us in culinary school.

[@experidigm3376]

Culinary schools in the U.S. buy from Sysco. …. They only buy from Avendra approved vendors so they cannot get quality ingredients ….. so they cannot teach real cooking. Even cordon blue that charged $45,000 a year. I told the students to go to Europe, pay $1,000 a year and learn real cuisine

[@josephosullivan7506]

Your Teachers didn’t have a Michelin star lmao

[@icehawkutube]

Hi Chef Nizzero, I don't cook. I don't bake. I love souffle but can't get it where I live. Decided to follow this video. OMG! What a delicious SUCCESS for the first time!!! Your instructions are easy to follow. My dinner guests were so impressed. THANK YOU! I'm subscribing this channel. Will try your other recipes.

[@Digitalfoodnetwork]

thank you so much Kevin Keep Cooking!!!!

[@israelshushan7918]

I’m a kid and I injoyed it

[@jenpaulhome1]

Absolutely loved watching Michael

[@chefmichaelnizzero1035]

Thank you

Excellent

[@jammcg3455]

This is one of the successful shuffle recipes. You're a genius. Thank you.

[@user-ju9nm2qo9w]

what is a shuffle?

[@hkslowhand]

Amazing chef.

[@eatdrinkbemerry3456]

What size moulds did you for the cups? Wow 🤩 Fabulous recipe and explanation! Thanks for the tips can’t wait to try it!

[@owen7185]

They are divine 🔥🔥🔥🔥

[@owen7185]

I think your way is the best by.a hundred miles!!!

[@chefmichaelnizzero1035]

Thank you very much

[@THEAETHERMARTIAN]

Michael, you are sensational! I adore your channel 🏁🏁🏁🏁🏁🎩🎩🎩🔥🔥🔥

[@Digitalfoodnetwork]

Wow, thank you!

[@shahadatkabir1102]

awesome

[@chefmichaelnizzero1035]

thank you

[@nenadbibic2071]

Top Class

[@maynicolas3222]

Merci beaucoup

[@rulogiu]

Hi, just one question: cornflour is the corn starch? Because I think that you used corn starch but in UK it's called cornflour. Thanks

[@chefmichaelnizzero1035]

Yes this is correct

[@elsonthomas673]

Super nice 👍

[@bevleighlange3312]

Hi Michael - please can you make a video for a lemon 🍋 souffle- thankyou greetings from. SOUTH AFRICA

[@pandupoojari1666]

Its so yummy Chef

[@rasmuskjaerpoulsen]

I have a question. Is it considered to be okay, if the soufflè is not level on the top after its baked? I see some of the ones you baked are crooked and i was wondering of that is to be expected when ordering a soufflè at a restaurant?

[@brinibrini6196]

If I have a rational oven do I need to turn them and time exact if it’s not need it to be turn it

[@chefmichaelnizzero1035]

turn Them is always better Graida TN

[@Bg-ni3kt]

Michael, could you tell me 180 C but fan or fan+top...I've noticed in the video you had fan+top but top heating element was covered by another tray. I just want to reproduce this fantastic souffle.

[@chefmichaelnizzero1035]

Fan on would work Best ,you dont need the Grill ,sorry for late reply ,happy cooking

[@giovanniarioli2971]

Grande classe. Je suis en train de faire professionnel pâtisserie...à mon âge. Merci Chef

[@user-ju9nm2qo9w]

why is there no pastry cream?

[@fUzZyboY420]

How much hot water should we add to the purée?

[@ljgcfgtthnbgfsascbkkfcvtvg5930]

I also want to know

[@chefmichaelnizzero1035]

150ml of water

[@ljgcfgtthnbgfsascbkkfcvtvg5930]

@@chefmichaelnizzero1035 thanks a lot I have tried them several times now and they are absolutely delicious.

[@paulinelum4328]

Hi I Wish to know how long do you have to wait,(do you need to bring the cold souffle back to room temperature ) once out of the fridge before putting the souffle into the oven ?

[@Digitalfoodnetwork]

Hello Pauline please address your question directly to the Chef @ [e-mail] and thank you for watching Digitalfoodnetwork

[@chefmichaelnizzero1035]

Straight from the fridge to the oven happy backing 👨‍🍳👩‍🍳👨‍🍳👩‍🍳

[@lewsmash]

Hi Michael I love your videos and how simple you make the amazing good look to cook. A quick question. Did you add the puree to the egg whites while it was still hot? Or did you leave it to cool first?

[@Digitalfoodnetwork]

Hello Lewis i am sending your question to Michael so he can answer you himself Thank you

[@chefmichaelnizzero1035]

@lewisFisher cool down for 5 minute before adding the egg whites is better 👍 happy backing 👩‍🍳👨‍🍳

[@lewsmash]

@@chefmichaelnizzero1035 thank you so much for replying. They turned out amazing wish I could post a photo here. 👌🏽

[@chefmichaelnizzero1035]

@@lewsmash great stuff !!!

[@Squanch3rs]

How much water to the purée?

[@chefmichaelnizzero1035]

10%

[@isabelosaavedra]

How do you prevent the souffle from collapsing after cooking ?

[@chefmichaelnizzero1035]

You could up the cornstarch and make the base thicker

[@isabelosaavedra]

@@chefmichaelnizzero1035 Thank You

[@arthuryan2412]

Can I ask a question? I had tried to make raspberry soufflé/sweet potato soufflé/ vanilla soufflé a couple of times, but I noticed there were water condense at the bottom of soufflé, was that normal?

[@chefmichaelnizzero1035]

Do you mean at the bottom of the moulds? If so are you using fresh egg white or pasteurised? Might be due to the water content in the egg white ,try it with pasteurised egg white ,you might find it more consistent 😉 and less watery

[@philshields252]

I thought it was a big "NO NO" to open the oven part way through when making Soufleè? I've also seen some add water to the bottom of the pan to aid the cooking.

[@debbiele9135]

Great video! Can I double the ingredients to make 8 ramekins?

[@chefmichaelnizzero1035]

Yes it will work ,happy baking 👨‍🍳💥

[@debbiele9135]

@@chefmichaelnizzero1035 thank you.

[@abcdabcd5108]

What size ramekins should we use?

[@chefmichaelnizzero1035]

In this video the ramequin i use are 9cm diameter ×5cm high i hope that helps, happy cooking

[@abcdabcd5108]

@@chefmichaelnizzero1035 Yes, it helps, thank you kindly, now I can prepare your recipe this weekend!!

[@nikerboppertulip9642]

How much water was added to the raspberry purree?

[@231gareth231]

Is it Celsius or F

[@chefmichaelnizzero1035]

Celcius