felichiccuisine

Mar 5, 20192 min

Fluffy Raspberry Soufflé

Updated: Jan 19

by Feli Chic'Cuisine

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This Raspberry Soufflé recipe is incredibly versatile, inviting you to swap in different fruits and berries to match your taste. Enjoy the perfect harmony of simplicity and sophistication with every bite, as this dessert unfolds a symphony of flavors and visual delight.

This delightful treat starts with a delicious raspberry sauce made from fresh or frozen raspberries, sugar, a touch of lemon juice, and either cornstarch or apricot jam for a perfect hint of pectin.

Taking these soufflés to the next level is the raspberry puree, providing a burst of vibrant flavor and captivating color. Choose the cost-effective and equally tasty frozen raspberries for the puree, saving the fresh berries for a chic final touch in the form of decorative accents.

Prep. Time: 25 min

Cook Time: 30 min

Serves: 4

Difficulty: Easy

Ingredients

  • 400g Raspberries, fresh or frozen

  • 50g (1/3 cup) caster sugar

  • 1 Tbsp lemon juice

  • melted butter, for greasing

  • caster sugar, for coating

  • 1 Tbsp cornstarch

  • 6 egg, whites

  • pinch of tartar or lemon juice

  • powdered sugar, for dusting

Method

Prepare the Raspberry Puree

1. In a medium saucepan, combine raspberries and 1 tablespoon sugar. Bring to a boil over medium heat and cook for 2 minutes until raspberries are very soft. Using a wooden spoon, mash raspberries through a sieve; form a smooth puree (about 200 ml puree). Transfer 125 ml of puree to a heatproof bowl over the heat, add cornstarch, and stir until it will thicken. Allow to cool.

Prepare the Soufflé

2. Preheat oven to 180°C (350°F/gas mark 4). Generously butter 4 cup soufflé dishes and sprinkle each with sugar to lightly coat sides and base of dishes.

3. In a large bowl, beat egg whites with tartar or a little lemon juice until peaks form. Gradually beat in remaining sugar until firm peaks form. Using a spoon, gently fold a large spoonful of egg whites through raspberry mixture, until just incorporated into a light foam - without losing too much air. Fold in remaining egg whites.

4. Divide between the soufflé dishes, and fill it up three-quarters full. Place on the baking sheet and bake for 15-20 minutes until puffed and light golden on top. Do not open oven door during the bake.

5. Dust with icing sugar and serve immediately with fresh raspberry and remaining raspberry puree.

Enjoy!

​​“Hunger of the heart is much stronger than hunger for food."― Amanda Comer