Raspberry souffle
Prep time
Cook time
Total time
A deliciously fruity take on a French classic
Recipe type: Dessert
Cuisine: French
Serves: 8
  • 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
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.
You can make the fruit purée ahead of time if you're having a party.
Recipe by Orgasmic Chef at https://orgasmicchef.com/desserts/a-rather-delicious-raspberry-souffle/