Summer in Florida probably shouldn’t be on anyone’s list of best places to live. This year especially is crazy hot. Grilling and easy are on the menu for us. This dessert is easy. Most of it can be done ahead, it looks beautiful and it tastes so good.

This is a take off on Chef Antoine Bouterin’s gorgeous Figues Soufflés au Coulis de Framboise. I had his version years ago and it’s so good I have never forgotten it. If you butter and sugar small ramekins you can make soufflés with the filling. Plate the figs and serve them right away or the soufflé inside will start to fall.

Whisk the eggs into the sugar until they are thick and light yellowAdd the flour and whisk until it is smooth and has no lumps.
Add the milk in a slow stream and whisk over medium heat.

Transfer to a bowl and put plastic wrap on top so a skin doesn’t form.

Puree raspberries with sugar, lemon juice and liquor.

Pour the raspberries through a fine mesh sieve and press against the solids.

Fold the egg whites into the chilled pastry cream.

 Souffled pastry cream Cut Figs in quarters not quite cutting through.

Spoon pastry cream into figs.

Figs with the souffle filling.

Fig Soufflés with Raspberry Coulis

Serves 6 – 8
Prep time 30 minutes
Inactive time 30 minutes
Cooking time 10 – 13 minutes

12 Fresh Figs

Pastry Cream
1 cup milk
3 egg yolks
¼ cup sugar
2 ½ Tablespoons flour
1 teaspoon vanilla extract

4 egg whites
1/8 cup sugar
pinch of cream of tartar (or pinch of salt)

Raspberry Coulis
6 ounces raspberries
1 teaspoon fresh lemon juice
1 tablespoon granulated sugar or more to taste
1 Tablespoon cognac

Scald the milk. Whisk the egg yolks with the sugar in a heavy saucepan until they become thick and turn a light yellow. Whisk in the flour making sure there are no lumps. Pour the milk into the egg yolks in a slow steady stream while whisking over medium heat. Beat vigorously until it just starts to bubble, about 3 minutes. Cook it for about 3 – 4 minutes more to cook the flour making sure to whisk the sides and the bottom of the pan so that it doesn’t scorch.  Remove from the heat and transfer to a bowl. Cover the pastry cream with the plastic wrap actually touching it so that a skin cannot form. Let it cool and chill the pastry cream.

Puree raspberries, lemon juice, sugar and cognac in a food processor or blender. Pour through a fine mesh sieve pressing against the solids. Discard the seeds. Taste and add sugar if needed.

The Pastry cream and the raspberry coulis can be made a day ahead and brought to room temperature 30 minutes before using.

Preheat the oven to 400 degrees.

Whip the egg whites with a pinch of cream of tartar or a pinch of salt. When light and fluffy, keep beating and add the sugar in a steady stream. Beat until stiff but not dry.
Fold the egg whites into the pastry cream.

Cut the figs about ¾ of the way down in quarters. Spoon the lightened pastry cream into the center of the figs and cook for 10 minutes in a convection oven. In a standard oven cook for approximately 13 minutes until risen and light golden.

Swirl the raspberry coulis into the middle of the plate. Place a Hot fig in the middle and serve.