Raspberry Souffle

ServesServes 4
Preparation time Preparation time 20 min
Cooking timeCooking time 10 min


  • Souffle base
  • 1 litre raspberry puree
  • 350g sugar
  • 150g cornflour
  • Souffle
  • 4 tablespoons souffle
  • 4 eggwhites
  • 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
  7. a few weeks refrigerated
  8. To make the souffle set the oven to 200c, then butter and sugar 4 souffle ramekins
  9. Whisk 4 eggwhites until firm, then add 4 tablespoons of sugar and continue to whisk until glossy
  10. In another bowl, whisk 4 tablespoons of the base to loosen it
  11. Fold in a little of the meringue to make it more receptive then gently fold in the rest and spoon into the ramekins
  12. Bake for 10 minutes, remove and dust with icing sugar and serve immediately


*Chef???s Tip To make raspberry puree blend around 500g fresh or frozen berries and push through a sieve to remove lumps.
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