Raspberry Soufflé

A light, airy raspberry soufflé that rises tall and proud, with a vivid natural colour and a beautiful balance of sweet and tart. Soufflés have a fearsome reputation, but the secret is a well-reduced fruit base and properly whisked whites — get those right and the rise takes care of itself. It is a genuine showstopper to finish a dinner.

From Recipes to Bank — the original ring binder where this site began, circa 2008.

Why this works

• Reducing the raspberry puree to a thick jam concentrates the flavour and gives the souffle its structure and colour.
• A hot sugar syrup stirred into the fruit, plus a little cornflour, stabilises the base so it holds the air.
• Whisking the whites only to soft peaks, then folding gently, keeps the maximum lift without knocking out the air.
• Buttered and sugared ramekins give the mixture something to climb, for that classic tall rise.

Ingredient notes and swaps

• Raspberries give the best colour and tartness; other soft berries work but may need more sugar.
• Crème de framboise deepens the raspberry note; leave it out and it is still lovely.
• Room-temperature egg whites whisk to greater volume — take them out ahead.
• A pinch of cream of tartar, or a squeeze of lemon, helps stabilise the whites.

Raspberry Soufflé

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If you like soufflés you should give this Raspberry Soufflé a try. It is light and airy with a great raspberry flavour and the sweetness is very well balanced by the tart raspberry sauce which also brings a natural pink colour.

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Prep Time 11 minutes mins

Cook Time 30 minutes mins

Total Time 41 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: French

Calories: 90

Ingredients Method Nutrition Notes

Ingredients

  

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• 400g Raspberries
• 1 Tbsp Lemon Juice
• 100g Caster Sugar
• 2 Tsp Crème de Famboise
• 1 Tsp Cornflour
• 6 Egg whites (180g)
• Pinch Cream of Tartar or a squeeze of Lemon juice

Method

 

1. Press the Raspberries through a fine sieve to produce 180g of purée.
2. Place into a thick-based pan, add the lemon juice and reduce down to a thick jam, stirring from time to time and being careful not let it catch and burn.
3. As soon as your jam is ready, put 70g of the sugar in a separate pan and add 3 teaspoons of water and mix.
4. Put the pan on a medium heat and let the sugar dissolve.
5. Bring it to the boil and boil the mix until it becomes a thick syrup.
6. Now quickly stir the hot syrup into the raspberry jam.
7. Mix the framboise and cornflour together and stir into the jam mixture over the heat.
8. This will help it to thicken.
9. Turn it out into a small bowl, sprinkle the surface with icing sugar and cover closely with cling film.
10. This can all be done the day before and kept in the fridge.
11. It will also keep in the freezer, without setting.
12. Either way, return the jam to room temperature before using in the next stage.
13. Preheat the oven to 180C.
14. Add a little lemon juice to the egg whites.
15. Slowly whisk the egg whites until they form soft peaks, then fold in the remaining caster sugar, but don't over-whisk.
16. Add a large spoonful of the egg whites into the jam and gently mix through, which will loosen the mix.
17. Lightly fold the remaining whites into the jam, leaving thin traces of white visible in the mixture.
18. Spoon into four buttered and sugared large ramekins, place these on a baking tray and bake for 10 minutes.
19. Finally, place the hot ramekins on side plates and dust the soufflés lightly with icing sugar.
20. Serve immediately.

Nutrition

Calories: 90kcalCarbohydrates: 13gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 70mgSugar: 13g

Notes

For an extra elegant presentation, use individual souffle dishes instead of ramekins.
Ensure your egg whites are at room temperature before whisking for maximum volume.
Avoid opening the oven door during baking to prevent the souffle from collapsing.

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Tips for success

• Make the fruit base ahead — it can be done the day before — and bring it back to room temperature before folding.
• Do not over-whisk the whites; soft peaks fold in more evenly and rise better.
• Resist opening the oven door while they bake, or they will sink.

Make ahead, storage and reheating

• The raspberry base can be made a day ahead, or frozen, and returned to room temperature. The souffles themselves must be whisked, folded and baked to order — they wait for no one, so serve the moment they come out of the oven.

What to serve it with

• A dusting of icing sugar is traditional; a jug of pouring cream, a scoop of vanilla ice cream or a little extra raspberry sauce are all welcome.

FAQ

Can I prepare anything ahead? Yes — make the fruit base a day ahead; whisk, fold and bake the souffles just before serving.

Why did my souffle collapse? Usually an opened oven door or over-whisked whites; keep the door shut and stop at soft peaks.

Can I use frozen raspberries? Yes — defrost and sieve them; you may need to reduce the puree a little longer.

How do I get a good rise? Butter and sugar the ramekins well, and do not overfold the whites.

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