Raspberry soufflé


First published in 2015
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Raspberry soufflé base

Raspberry soufflé mix

  • 9 egg whites
  • 90g of caster sugar, plus extra for dusting


  • icing sugar for dusting
To make the raspberry base, dissolve the cornflour in a little cold water to form a smooth paste. Bring the purée and sugar to the boil then add the cornflour. Mix and simmer for a few minutes or until the purée doesn’t taste of cornflour. Pass through a sieve and cool
To make the meringue, whisk the egg whites till stiff, gradually adding the sugar during the whisking process. Mix 1/3 of the meringue into the raspberry base, and then fold in another 1/3 followed by the last 1/3 of meringue
Generously line the ramekins twice with butter then coat with a dusting of sugar. Fill the ramekins with the mix, flatten the top with a pallet knife and run your thumb around the edge to remove any excess
Bake in a preheated oven at 150ºC/Gas mark 2 for 14 minutes or until risen. Dust the top of the soufflé with icing sugar and serve immediately
  • icing sugar for dusting
First published in 2015
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