Raspberry Souffle

Raspberry Souffle

Raspberry soufflé is a delightful and light dessert with a burst of fruity flavor. Here's a simple recipe for you to try:


1 cup fresh or frozen raspberries
1/2 cup granulated sugar (plus extra for coating ramekins)
1 tablespoon cornstarch
1 tablespoon lemon juice
4 large egg whites, at room temperature
Pinch of salt
1/4 cup powdered sugar (for dusting)
Butter, for greasing ramekins


Preheat Oven:
Preheat your oven to 375°F (190°C).

Prepare Ramekins:
Grease the inside of four individual ramekins with butter. Coat the buttered ramekins with granulated sugar, tapping out the excess. This helps the soufflé rise properly.

Make Raspberry Purée:
In a blender or food processor, blend the raspberries until smooth.
Strain the raspberry purée through a fine-mesh sieve to remove seeds, collecting the smooth liquid in a bowl.

Prepare Raspberry Base:
In a saucepan, combine the raspberry purée, granulated sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.

Whip Egg Whites:
In a clean, dry bowl, beat the egg whites and a pinch of salt using an electric mixer until soft peaks form.
Gradually add the powdered sugar while continuing to beat until glossy and stiff peaks form.

Combine Raspberry Base and Egg Whites:
Gently fold the raspberry mixture into the whipped egg whites, being careful not to deflate the whites. Fold until just combined.

Fill Ramekins:
Spoon the raspberry soufflé mixture into the prepared ramekins, filling them almost to the top.

Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes or until the soufflés are puffed and golden.

Dust with Powdered Sugar:
Once out of the oven, dust the tops of the soufflés with powdered sugar using a fine-mesh sieve.

Serve Immediately:
Serve the raspberry soufflés immediately while they are still puffed and airy.

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Buy The Ingredients Here:
154016 x170gm Punnet each


154005 x125gm Punnet each

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