Best light and fluffy Raspberry Souffle, classic French dessert recipe made from scratch with an easy raspberry puree. This beautiful pink soufflé is perfect if you’re looking for a fancy but easy to make Valentines dessert idea!
What is Souffle?
Soufflé is a light and fluffy French cake made with a creamy sauce that gives the flavor (pouring custard like consistency) and beaten egg white to have the rising effect.
Ingredients for Raspberry Souffle
- Raspberries – you can use frozen raspberries, as they are fairly cheaper than the fresh ones and have a handful fresh ones to garnish if preferred
- Granulated Sugar
- Orange juice
- Corn flour
- Egg whites
How to make Raspberry Souffle?
See recipe card below this post for ingredient quantities and full instructions.
- I start by making the raspberry puree from scratch. Quite easy and it takes just under 10 minutes. In a medium saucepan I add raspberries, orange juice and sugar over low heat. Cook for a couple of minutes to allow sugar to dissolve. Remove from heat and get the whole mixture through a fine sieve to remove and seeds and pulp. Return the juice to the saucepan, add corn flour and water, cooking till the mixture thickens, stirring frequently.
2. While you prepare the raspberry puree, preheat the oven to 375F/ 190C and prepare your ramekins, brushing them with melted sugar and lightly sprinkle sugar.
3. Whisk egg whites with sugar till it forms soft peaks and gently fold the egg whites into the raspberry mixture, divide evenly the mixture between prepared ramekins to fill them up. Run a spatula on top of each ramekin to level the mixture and remove the extras.
4. Bake in oven for 15-17 minutes or until puffed and cooked through. Watch them after the 15 minute mark time as it will vary how many minutes more based on your oven. Remove from oven and serve immediately.
A lot people (myself included in the beginning) think soufflés are complicated.. Now, soufflés are pretty intimidating just looking at them, wondering how on earth would you be able to get that perfect fluffy and puffed cake? It took me three days and a couple of recipes (some were so awful..don’t know why people put recipes out there that are not working at all, and so many ramekins emptied in the bin) to finally achieve a perfect, puffed and light soufflé.
Trust me, this recipe is super easy and fool-proof.
Probably the best tip I can give you is to resist the temptation of opening the oven door to check them, once they are in, baking and watch them like a hawk once they’ve been in the oven for 15 minutes. Depending on your oven they may require an extra minute or 3 to be ready. They are ready when the top is golden and they have raised like you see them in my photos.
Try These Next:
- 1 cup or 125g raspberries, fresh or frozen
- 1/3 cup or 75g granulated sugar
- 2 tablespoons orange juice
- 2 teaspoons cornflour
- 2 teaspoons water
- 1 tablespoon unsalted butter, melted
- 4 egg whites
- 1 tablespoon granulated sugar and a bit extra for ramekins
- confectioners sugar or powered sugar to dust before serving
- Make the raspberry puree. Place raspberries, orange juice and sugar in a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until sugar dissolves and raspberries have released their juices. Remove from heat. Strain through a fine sieve into a medium bowl and using the back of a wooden spoon push excess pulp through sieve. Return the juice to the saucepan. Mix corn flour with water and add it to raspberry mixture. Bring to the boil, allowing to thicken until you have a custard consistency. Remove from heat and allow to cool.
- Preheat oven to 375F/ 190C. Place an oven tray in the oven to preheat. Brush 4 ramekins with melted butter and dust with granulated sugar and set aside.
- Prepare Raspberry Souffle Using an electric mixer, whisk egg whites in a medium bowl until soft peaks form adding 1 tablespoon of sugar while mixing to get that glossy texture. Gently fold the beaten egg whites into the raspberry mixture, starting with half of the quantity. Once the egg whites have been fully incorporated into the raspberry mixture, pour evenly among prepared ramekins and fill them. Run your spatula around the top of each ramekin just above soufflé mixture to remove the extras and clean the ramekins around.
- Place soufflés on the preheated hot tray and bake in oven for 15-17 minutes or until puffed and cooked through. Remove from oven and place on serving plates. Dust with powdered sugar (or confectioners sugar) and serve immediately.
Serving Size:1 Servings
Amount Per Serving: Calories: 272Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 57mgCarbohydrates: 59gFiber: 2gSugar: 55gProtein: 4g
What My Readers are Saying about my Raspberry Souffle Recipe and their True & Tried photos
“Thank you so much for the recipe! It was so good!” Jade H.
“Super easy.” Sola on Pinterest
“This was so good and easy ,the family all agreed it was a light & fluffy cloud of raspberry yumminess” Megan Bailly