Raspberry Souffle by Awarded Michelin Star Chef Michael Nizzero 

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.

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.

Absolutely loved watching Michael

I’m a kid and I injoyed it

Amazing chef.

Excellent

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

They are divine 🔥🔥🔥🔥

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

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

Merci beaucoup

Top Class

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

awesome

Super nice 👍

Its so yummy Chef

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

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

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

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

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?

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.

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 ?

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?

why is there no pastry cream?

How much hot water should we add to the purée?

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

How do you prevent the souffle from collapsing after cooking ?

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?

How much water to the purée?

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.

What size ramekins should we use?

Is it Celsius or F