Raspberry Souffle

Raspberry Souffle


  • 1 cup/ 125g raspberries fresh or frozen
  • 2 tbsp orange juice
  • 1/3 cup/ 75g sugar
  • 1 tbsp butter for ramekins
  • sugar extra, to dust ramekins
  • 2 tsp corn flour
  • 2 tsp water
  • 4 egg whites
  • 1 tbsp sugar
  • confectioners sugar to dust


  1. Place the raspberries, orange juice and sugar in a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until sugar dissolves and raspberries release their juices. Remove from heat. Strain through a fine sieve into a medium bowl, using the back of a spoon to 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.
  2. Preheat oven to 375F/ 190C. Place an oven tray in the oven to preheat. Brush 4 ramekins with melted butter and dust with caster sugar and set aside.
  3. Using an electric mixer, whisk egg whites in a clean, dry bowl until soft peaks form adding 1 tbsp 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 for the beginning. Pour 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.
  4. Place soufflés on the hot tray and bake in oven for 15-17 minutes or until puffed and cooked through. Place on serving plates. Dust with confectioners sugar and serve immediately.
  5. Enjoy!