raspberry souffle

Raspberry Souffle

Raspberry Souffle Recipe

Serving = 4


  • Water  125 g
  • Caster sugar  65 g
  • Raspberry puree  250 g
  • Cornflour  25 g (dissolve in little water)
  • Egg white  150 g
  • Sugar 90 g


  1. In a heavy based saucepan place the 65 g caster sugar and water and put on low heat until dissolve.
  2. Heat until the sugar reaches 121 C.
  3. Then pour into the raspberry puree.
  4. Bring this to a boil or until everything comes together.
  5. Then add cornflour mix with some water and again bring it to a boil whisking continuously.
  6. Pour the mixture into a bowl and cover it with clingfilm directly on top of it. Leave it to cool.
  7. You can keep this in fridge for 2 weeks.
  8. To make the souffle ,place the egg whites in a bowl and began to whisk until aerated.
  9. Gradually add 90 g caster sugar bit by bit and keep whisking until a light meringue formed. Egg whites should not be stiff. 
  10. Fold 1/3 of meringue into souffle mixture to lighten it then fold all with light hands so not to loose any air from it.
  11. Carefully spoon the mixture into greased and sugared ramekins.
  12. Then smooth the top with a pallet knife.   
  13. Run your thumb around the edges of ramekins.
  14. Then bake them at 180 C for 15-20 minutes.
  15. When risen and have colour on top remove them from oven ,sprinkle with icing sugar and serve immediately with ice cream.

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Raspberry souffle


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