Raspberry Souffle

Serves 4
Preparation time 20 min
Cooking time 10 min


  • Souffle base
  • 1 litre raspberry puree
  • 350g sugar
  • 150g cornflour
  • Souffle
  • 4 tablespoons souffle
  • 4 egg whites
  • 4 tablespoons caster sugar
  • 1 tablespoon melted butter
  • Extra sugar for lining the ramekins
  • Icing sugar


  1. Mix cornflour with water to make a thick slurry. Set aside
  2. In a large pot, bring raspberry puree to boil
  3. Add a little water to sugar, bring to the boil until it forms a light caramel
  4. Whisk enough cornflour slurry into boiling puree to thicken to a jam-like consistency and as soon as caramel is ready, whisk it into the raspberry a little at a time until it deepens in colour and is glossy
  5. Turn off heat and set aside
  6. This will be enough to make quite a lot, but can last for a few weeks refrigerated
  7. To make the souffle set the oven to 200*c, then butter and sugar 4 souffle ramekins
  8. Whisk 4 egg whites until firm, then add 4 tablespoons of sugar and continue to whisk until glossy
  9. In another bowl, whisk 4 tablespoons of the base to loosen it
  10. Fold in a little of the meringue to make it more receptive then gently fold in the rest and spoon into the ramekins
  11. Bake for 10 minutes, remove and dust with icing sugar and serve immediately

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