Raspberry Soufflé

credit: myfoodbook.com.au

​​​​​An unbelievably yummy dessert.


Serves 4

  • 300g box frozen Raspberries

  • 53g (1/3 cup) confectioners' (powdered) sugar

  • melted butter, for greasing

  • 2 egg yolks

  • 1 1/2 Tbsp flour

  • 1 Tbsp cornflour

  • 5 egg whites

  • confectioners' (powdered) sugar for dusting


1. In a medium saucepan, combine frozen raspberries and 1 tablespoon sugar. Bring to the 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 to a heatproof bowl. Chill.


2. Preheat oven to 180°C (360°F). Generously butter 4 cup soufflé dishes and sprinkle each with 1/2 teaspoon sugar to lightly coat sides and base of dishes.

3. In a large bowl, place 1/2 cup (125ml) cooled raspberry puree. Add egg yolks, flour and cornflour. Stir until combined.

4. In a large bowl, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup confectioners' (powdered) sugar until firm peaks form. Using a metal spoon, gently fold a large spoonful of egg whites through raspberry mixture. Fold in remaining egg whites.

5. Spoon mixture evenly into prepared cup soufflé dishes. Place on a baking tray. Bake for 10 minutes until puffed and light golden on top. Dust with icing sugar and serve immediately with remaining raspberry puree.

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

       ''Sugar and Spice and

           other Things Nice''

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