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A Rather Delicious Raspberry Soufflé

May 23, 2013 by Rory 91 Comments

Raspberry Souffle

I received this recipe from Rory at Great British Chefs and somehow it got into pending and that’s the last attention I paid of it.  I’m very embarrassed that I’m just now getting it published because she sent it to me a LONG time ago.  I loved the recipe when I first saw it but thought, “I need to make only a couple for testing,” and that’s where it ended.

I had a look at Great British Chefs and there are lots of great recipes by some very clever chefs.  After just finishing the Noosa Food and Wine Festival last weekend, I have a new love of top chefs.  I had some amazing food.   So here’s Rory:

——————————————

I’m a big fan of soufflés – for me there is nothing better (no, not even sex!) than a light, fluffy soufflé baked to perfection straight out of the oven. In the past I’ve had cheese soufflé and I’m particularly partial to a good chocolate soufflé. However I’d never even thought of combining fruit and a soufflé before! That was until I tried this recipe from Dominic Chapman, one of the UK’s best chefs.

The addition of the cornflour made it easier to make than most, but it still got the wow factor from my guests when I served this up.

The gorgeous pink colour is just sumptuous, ideal for a summer dinner party and the cooking time (14 mins or thereabouts) mean that it gives you the perfect amount of time to get them in the oven straight after the main course, dusted with icing sugar, out and onto the table just as everyone’s food has gone down!

4.8 from 10 reviews
Raspberry souffle
 
Print
Prep time
25 mins
Cook time
24 mins
Total time
49 mins
 
A deliciously fruity take on a French classic
Author: Rory inspired by Great British Chef Dominic Chapman
Recipe type: Dessert
Cuisine: French
Serves: 8
Ingredients
  • 1.5kg of Boiron raspberry purée
  • 750g of caster sugar
  • 150g of cornflour
  • 9 egg whites
  • 90g of caster sugar, plus extra for dusting
  • Icing sugar for dusting
Instructions
Fruit Purée
  1. Dissolve the cornflour in a little cold water to form a smooth paste.
  2. Bring the raspberry purée and sugar to the boil then add the paste.
  3. Mix and simmer for a few minutes or until the purée doesn’t taste of cornflour.
  4. Pass through a sieve and cool.
To make the meringue
  1. Whisk the egg whites till stiff, gradually adding the sugar during the whisking process.
  2. Mix ⅓ of the meringue into the raspberry base, and then fold in another ⅓ followed by the last ⅓ of meringue.
  3. Generously line the ramekins twice with butter then coat with a dusting of sugar.
  4. Fill the ramekins with the mix, flatten the top with a pallet knife and run your thumb around the edge to remove any excess.
  5. Bake in a preheated oven at 300F/150ºC/Gas mark 2 - for 14 minutes or until risen.
  6. Dust the top of the soufflé with icing sugar and serve immediately.
Notes
You can make the fruit purée ahead of time if you're having a party.
Wordpress Recipe Plugin by EasyRecipe
3.2.1753

Rory, I’m really sorry for the delay.  You must have thought I decided not to share this with my readers.  Next time yell at me.  I get pretty busy around here.  🙂

Filed Under: Desserts Tagged With: British chef, raspberry dessert recipe, souffles

« Frittata with Roasted Vegetables
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Comments

  1. john@kitchenriffs says

    May 23, 2013 at 8:56 am

    Terrific picture! Love the color. There’s little that better than a dessert souffle. Great guest post – thanks.

    Reply
    • Maureen says

      May 23, 2013 at 1:53 pm

      Stunning photo, I agree 🙂

      Reply
  2. Roberta says

    May 23, 2013 at 9:31 am

    I changed my mind, Maureen. No salt. I want this. *grin*

    Reply
    • Maureen says

      May 23, 2013 at 1:53 pm

      LOL I suspect it would be quite deflated by the time it got there 🙂

      Reply
  3. Stephanie - The Dessert Spoon says

    May 23, 2013 at 9:47 am

    Thanks Maureen for sharing this recipe. It looks divine and the pink colour is just so pretty!

    Reply
    • Maureen says

      May 23, 2013 at 1:56 pm

      It would be a lovely dinner party dessert if I dared. 🙂 With my luck my practice would be perfect and my dinner party would be flat 🙂

      Reply
  4. InTolerant Chef says

    May 23, 2013 at 9:59 am

    I’d like one of these right now for breakfast please!

    Reply
    • Maureen says

      May 23, 2013 at 1:52 pm

      for breakfast? well, it does have a bit of egg in it 🙂

      Reply
  5. Joanne T Ferguson says

    May 23, 2013 at 10:03 am

    G’day! I think your souffle looks delightful, TRUE!
    I have never made a souffle and you have so inspired me now to do!
    Cheers! Joanne
    What’s On The List
    http://www.whatsonthelist.net

    Reply
    • Maureen says

      May 23, 2013 at 1:55 pm

      I only wish it had been mine. It was done by Great British Chef Dominic Chapman. 🙂 I’m going to try it though!

      Reply
  6. Lizzy (Good Things) says

    May 23, 2013 at 10:17 am

    Deliciousness, come to mumma!

    Reply
    • Maureen says

      May 23, 2013 at 1:52 pm

      I’m pretty sure it would make you feel 100% 🙂

      Reply
  7. Dan from Platter Talk says

    May 23, 2013 at 11:09 am

    Rather delicious?! I’d say so. Can’t wait to try this!

    Reply
    • Maureen says

      May 23, 2013 at 1:54 pm

      Hey Dan, lovely to see you and thanks for the comment. Let us know if you try this!

      Reply
  8. Georgia @ The Comfort of Cooking says

    May 23, 2013 at 11:39 am

    Look at that color! This is SO gorgeous, Maureen.

    Reply
    • Maureen says

      May 23, 2013 at 1:54 pm

      I know.. and I’m sure we could use any berry puree to make this. I’m thinking fresh strawberry puree. 🙂

      Reply
  9. Claire @ Claire K Creations says

    May 23, 2013 at 12:17 pm

    I don’t think I could eat this! I’d feel like I was destroying someone’s perfect creation. It’s so beautiful! I’ve never actually attempted souffle. Must add it to the list.

    Reply
    • Maureen says

      May 23, 2013 at 1:56 pm

      if you made this, I could stick a spoon in it, Claire 🙂

      Reply
  10. Lorraine @ Not Quite Nigella says

    May 23, 2013 at 1:10 pm

    Great job Maureen! Your souffle rose perfectly! 😀 And you captured it well too (I’m always too busy setting up things and by the time I’m ready, it has half deflated).

    Reply
    • Maureen says

      May 23, 2013 at 1:51 pm

      It wasn’t mine… it was submitted by Great British Chefs 🙂 I haven’t dared share my souffle yet!

      Reply
  11. CCU says

    May 23, 2013 at 1:29 pm

    This is legitimately a perfect souffle my friend – that rise is gorgeous 😀

    Cheers
    CCU

    Reply
    • Maureen says

      May 23, 2013 at 1:50 pm

      I love legitmately perfect 🙂

      Reply
  12. Laura (Tutti Dolci) says

    May 23, 2013 at 2:59 pm

    Gorgeous souffle!

    Reply
    • Maureen says

      May 24, 2013 at 12:02 am

      Thanks, Laura!

      Reply
  13. Kari @ bite-sized thoughts says

    May 23, 2013 at 7:45 pm

    This is so impressively tall! Definitely a sign of a good souffle 🙂

    Reply
    • Maureen says

      May 24, 2013 at 12:02 am

      all I need is a big spoon 🙂

      Reply
  14. Hotly Spiced says

    May 23, 2013 at 9:30 pm

    Maureen – I don’t think I’ve seen a more perfect souffle. It just looks stunning. And then there’s the colour – just gorgeous. Well done! I will try to make this and hope to create something half as good xx

    Reply
    • Maureen says

      May 24, 2013 at 12:02 am

      knowing how you cook yours will be made from angel wings and fairy dust and look spectacular 🙂

      Reply
  15. Denise Browning@From Brazil To You says

    May 23, 2013 at 10:24 pm

    Wow!!! I love the cover picture… It looks like a treat delivered from heaven! What a beautiful souffle, all inflated and puffy. This is how we know that it was made correctly.

    Reply
    • Maureen says

      May 24, 2013 at 12:01 am

      I bet they RAN from the oven to the table with the camera ready to snap 🙂

      Reply
  16. Donalyn says

    May 23, 2013 at 10:45 pm

    Oh my, that looks just amazing! We just planted some raspberries for the first time this year, so I’m filing this away for future reference – I’m sure I can adapt it for fresh berries!

    Reply
    • Maureen says

      May 24, 2013 at 12:04 am

      I’m sure fresh raspberries would be the same as thawing out frozen ones. Thicken and push the puree through a sieve or strainer.

      Reply
  17. Catherine says

    May 23, 2013 at 11:21 pm

    Dear Maureen, This does sound easy to make and looks like a dream. I love the color. Beautiful for spring and summer….actually fall and winter too! Blessings dearest, Catherine xoxo

    Reply
    • Maureen says

      May 24, 2013 at 12:01 am

      I don’t think this needs a season either!

      Reply
  18. nusrat2010 says

    May 23, 2013 at 11:37 pm

    Glamorous, sexy Souffle 🙂 And super easy recipe. There’s no way I’m not gonna make it tonight 🙂

    Reply
    • Maureen says

      May 24, 2013 at 12:03 am

      It IS rather sexy 🙂

      Reply
  19. Eileen says

    May 23, 2013 at 11:44 pm

    Maureen, I’ve never made a souffle before. I think it is time I do! Yours looks perfect 🙂

    Reply
    • Maureen says

      May 24, 2013 at 12:00 am

      let me know if you try it, Eileen?

      Reply
  20. A Canadian Foodie says

    May 23, 2013 at 11:56 pm

    I am with you: better than sex! This is the most gorgeous souffle I have ever seen! Cannot wait to try it. Have you made it in the Thermomix?
    🙂
    Valerie

    Reply
    • Maureen says

      May 24, 2013 at 12:00 am

      no but I should give it a try!

      Reply
  21. Lisa the Gourmet Wog says

    May 24, 2013 at 12:28 am

    Not even sex?!! Well, I really MUST try this then and pop my Souffle cherry!! I’ve never had one before *hangs head in shame!!*

    Reply
    • Maureen says

      May 24, 2013 at 7:37 pm

      Never had a souffle at all? Not cheese or chocolate? You poor thing. Come on up and we’ll experiment. 🙂

      Reply
  22. Ramona says

    May 24, 2013 at 1:56 am

    What a beautiful souffle! I have never made one… or thought I could. But if you say it’s better than… you know…. well…. hell yes.. I gotta get into the kitchen and try. 🙂

    Reply
    • Maureen says

      May 24, 2013 at 12:10 pm

      LOL Ramona, you’ve got that right!

      Reply
  23. Eva Taylor says

    May 24, 2013 at 2:00 am

    What a beautiful photo, I can never get my souflées to puff up so evenly, mine are always very crooked! I love it that it’s raspberry too, such a delicious summer fruit. I’m going to have to put this one on my list of things to make this summer. Hope you’re having a great week.

    Reply
    • Maureen says

      May 24, 2013 at 12:10 pm

      I’m calming down from the busy foodie weekend, the sun is out and the dog isn’t farty today. All’s good 🙂

      Reply
  24. Marina says

    May 24, 2013 at 3:37 am

    Hi Moureen,
    Haven’t been here in a very long time. I have a few hours break from preparation to my son’t graduation tonight and decided to surf through my favorite blogs and just say Hi to my friends. Lovely souffle, I wouldn’t mind one right now! 🙂

    Reply
    • Maureen says

      May 24, 2013 at 7:36 pm

      Marina, how lovely to see you again. I’ve missed you. I hope all is well at your place!

      Reply
  25. Manju @ Manju'sEatingDelights says

    May 24, 2013 at 3:54 am

    I’ve never tried making a souffle yet, but its definitely on my list…and french macarons is the next one on my list 🙂
    What a superbly awesome souffle and looks at that rise and the spongy texture and beautiful pink color…can’t take my eyes off it.

    First time here and loving every second of my time spent here.

    Luv,
    Manju

    Reply
    • Maureen says

      May 24, 2013 at 12:08 pm

      Manju, I’m so pleased to meet you and I’ll be off to check out your blog in a few minutes. I made my first macarons last year and found that practice does make perfect and you have to bash the hell out of them and then they grow perfect little feet. 🙂

      Reply
  26. Gourmantine says

    May 24, 2013 at 6:56 am

    Wow, that souffle looks incredible! I love a good souffle too (though nothing can beat a chocolate moelleux), but a souffle is such a uncooperative model to photograph, love how you caught it at it’s peek! 🙂

    Reply
    • Maureen says

      May 24, 2013 at 12:07 pm

      it wasn’t me, it was a Great British Chef with probably a whole slew of photographers and stylists behind him. 🙂 I need to have a chocolate moelleux.

      Reply
  27. Rhonda says

    May 24, 2013 at 11:35 am

    Souffles just sound intimidating, but this looks very tasty!!

    Reply
    • Maureen says

      May 24, 2013 at 12:07 pm

      I think you’re right but this recipe seems pretty easy to follow.

      Reply
  28. milkteaxx says

    May 24, 2013 at 12:17 pm

    the souffle looks stunning, rose so beautifully!

    Reply
    • Maureen says

      May 24, 2013 at 7:35 pm

      Thanks for stopping by! Nice to see you again and I appreciate the comment. 🙂

      Reply
  29. A_Boleyn says

    May 24, 2013 at 1:05 pm

    I’ve only ever made cheese soufflés but I want to make a chocolate and a fruit version one day. This would make a lovely example of the fruit versions especially as I love raspberries if not for those troublesome metric measurements. 🙂

    Reply
    • Maureen says

      May 24, 2013 at 7:33 pm

      imagine going from the states to Australia and wham… everything is metric. I just found a good conversion site and I used that til everything seemed normal.

      Reply
      • A_Boleyn says

        May 25, 2013 at 5:48 am

        The temperature dropped 25 deg F between yesterday and today so we went from wearing shorts to bundling up in heavy fall jackets. My mind refuses to do anything more challenging than directing my body to produce extra heat. I’m huddling under a blanket cause I refuse to turn the heat back on after having had the air conditioning on for the last 3-4 days.

        Plus, besides the conversion, I’d have to reduce the recipe to making 2 servings at the most. Oh well, I can just admire for now. 🙂

        Reply
        • Maureen says

          May 25, 2013 at 8:35 am

          I hate it when it is hot and then turns cold 🙂

          Reply
  30. mjskit says

    May 24, 2013 at 1:17 pm

    Damn this is a gorgeous souffle! The color is quite pretty but I’m more impressed by the perfection of the souffle itself. WOW! Hum – chocolate or raspberry? How about both? 🙂

    Reply
    • Maureen says

      May 24, 2013 at 7:32 pm

      we could each make one and share 🙂

      Reply
  31. Krista says

    May 24, 2013 at 2:25 pm

    I love souffles but I’ve never tried a raspberry one before. 🙂 This looks wonderfully scrumptious and sounds like it would be so good in Spring or Summer. 🙂

    Reply
    • Maureen says

      May 24, 2013 at 7:32 pm

      I haven’t eated a raspberry souffle before. Lots of chocolate ones 🙂

      Reply
  32. Kiran @ KiranTarun.com says

    May 24, 2013 at 4:38 pm

    GORGEOUS souffle! Look at the color and how tall it sits!!!

    Reply
    • Maureen says

      May 24, 2013 at 7:34 pm

      amazing, I know 🙂

      Reply
  33. suzanne Perazzini says

    May 24, 2013 at 5:06 pm

    I have never made a souffle ever. I am a little scared of them. That pink colour is delightful. That festival sounds like fun.

    Reply
    • Maureen says

      May 24, 2013 at 7:31 pm

      I’m not scared of anything in the kitchen. I suppose if I were down to my last 8 eggs and knew we’d starve if the recipe didn’t work, I might be scared but I’m never afraid to start over. 🙂

      Reply
  34. Rachel @ Sweet Ravioli says

    May 24, 2013 at 8:29 pm

    Absolutely beautiful! I want one!

    Reply
    • Maureen says

      May 25, 2013 at 8:38 am

      maybe we could share one, Rachel?? Share the guilt 🙂

      Reply
  35. Marie @citronlimette.com says

    May 24, 2013 at 10:11 pm

    Oh My! Looks amazingly delicious. Perfect summer dessert!

    Reply
    • Maureen says

      May 25, 2013 at 8:35 am

      Marie, I could eat this anytime 🙂

      Reply
  36. Liz says

    May 25, 2013 at 10:07 am

    Whoa, what a picture perfect souffle! Rory is talented! Thank you both for sharing 🙂

    Reply
    • Maureen says

      May 26, 2013 at 7:42 pm

      I should have posted it ages ago. I hate it when I put things off like that.

      Reply
  37. Helene D'souza says

    May 25, 2013 at 7:12 pm

    I need to hide the raspberry souffle from my husband. He is going to eat it and devour my hand with it if I just show it to him. ^.^ Gorgeous recipe and one of the best desserts ever.

    Reply
    • Maureen says

      May 26, 2013 at 7:42 pm

      We’ll eat it together in the closet when your husband isn’t looking.

      Reply
  38. Minnie@thelady8home says

    May 26, 2013 at 12:44 am

    Wow, this is delicious!!!!!

    Reply
    • Maureen says

      May 26, 2013 at 7:47 pm

      It’s pretty, isn’t it, Minnie?

      Reply
  39. Seana - Sydney, Kids, Food + Travel says

    May 27, 2013 at 1:36 pm

    At first I looked at this and thought – too hard for me! But actually, I could and must one day make a stab at this as we love raspberries. I’d have to look up how to make the puree. Hmm… now I must look up a recipe for chocolate souffle too.

    Reply
  40. Claire @ Simply Sweet Justice says

    May 28, 2013 at 2:34 pm

    It looks so pretty!

    Reply
  41. Charles says

    May 28, 2013 at 10:41 pm

    Ah, those “pending” posts… I’ve got about 5 or 6… I create a new post with the title of the dish I plan to make and there it sits… forgotten about and unloved, lol :D.

    That soufflé looks fantastic Maureen – I never tried to make one before… I just heard that they can be very hard! Looks like you nailed it, great job!

    Reply
  42. Jamie says

    May 31, 2013 at 2:02 am

    Wow is this stunning! Bookmarked! Absolutely gorgeous and I really should make more sweet soufflés! In fact, I think I have only ever made savory ones. Oh one cointreau-orange soufflé that I haven’t posted yet. This raspberry soufflé would make a fabulous summer dessert!

    Reply
  43. Nami | Just One Cookbook says

    May 31, 2013 at 3:36 am

    You know that you have the PERFECT souffle shot!! It’s my dream to take that shot, and your picture is just so amazing!!!! Make me want to eat this souffle, especially raspberry flavor is something I’ve never thought of before! Delicious!

    Reply
  44. Jillian says

    June 3, 2013 at 12:49 pm

    Wow! I always love how souffles look. I’ve made a chocolate souffle before but never a fruit one. I think I just might try this. 🙂

    Reply
    • Maureen says

      June 3, 2013 at 3:26 pm

      Let us know if you try it?

      Reply
  45. Mary Frances says

    June 4, 2013 at 10:37 pm

    Brilliant!! I’ll have to figure out the conversions.

    Reply
    • Maureen says

      June 5, 2013 at 9:17 am

      let us know when you try it?

      Reply
  46. Terra says

    June 6, 2013 at 1:50 pm

    OMG your soufflé looks perfect!!! I still have soufflé on my to-do list, I need to get going and make some right? :-). Beautiful, Hugs, Terra

    Reply
  47. Kim Beaulieu says

    June 7, 2013 at 12:48 pm

    Oh my gosh this souffle is amazing. Raspberry, total genius.

    Reply
    • Maureen says

      June 8, 2013 at 8:25 am

      I know.. I wish I’d done it 🙂

      Reply
  48. Duncan says

    November 27, 2020 at 11:32 am

    This raspberry soufflé is packed with raspberry flavours. I cut back on the sugar a bit so it did not over power the raspberry. Next time I will reduce the cornflour as well because it was a little too mousse like for a soufflé and a reduced cornflour will make it lighter

    Reply

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