Raspberry Soufflé

Pretty as a picture, these featherlight little beauties are surprisingly simple to make. A squeeze of lemon juice brings out the tangy flavour of the puréed raspberry syrup, with egg whites whipped to soft-peak frothiness with a couple of teaspoons of cornflour adding just the right body. Bake them in individual ramekins and serve with raspberry sorbet and fresh cream.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

Rating
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INGREDIENTS

To line the ramekins

  • 2 tbsp butter, melted
  • 1 tbsp caster sugar

For the soufflé:

  • 300g frozen raspberries, defrosted
  • 1 tbsp
 water
  • 50g 
caster sugar
  • 2 tsp 
cornflour
  • 2 tbsp 
lemon juice
  • 4 large 
egg whites

To serve:

  • 5 tbsp icing sugar
  • 4 scoops raspberry sorbet
  • 125ml pouring cream

METHOD

Preheat the oven to 200°C. Set the rack in the lower third of the oven.

Brush the inside of 4 Le Creuset Cool Mint Large Ramekins with the melted butter until thoroughly coated. Tip in the tablespoon of caster sugar and tilt the ramekins until well covered. Tip the remaining caster sugar into the next ramekin and continue (adding more sugar if necessary) until all the ramekins are evenly coated with butter and sugar.

Blend the raspberries to a purée and strain. Discard the pips and reserve the strained purée.

Heat the water and half the caster sugar in a small pot over medium heat and stir until the sugar has dissolved.

In a small bowl, dissolve the cornflour with the lemon juice and add to the syrup along with raspberry purée. Bring to the boil and cook until thickened (about two minutes). Allow to cool.

Whisk the egg whites until they hold a ribbon. Add the rest of the caster sugar and whisk until it looks thick, shiny and more like a soft-peaked meringue.

Add a spoonful of the egg whites to the raspberry mixture and mix well. Using a large metal spoon, fold the raspberry mixture – gently but firmly – through the egg whites until everything is properly combined.

Spoon the mixture into the ramekins, filling them right to the brim. Tap the ramekins on the counter and use a flat knife to smooth over the tops. Run the tip of your thumb around the inside edge of each ramekin.

Place the soufflés in a baking dish and fill with warm water to halfway up the sides of the ramekins. Bake for 12 minutes, until risen and golden on top.

Serve immediately dusted with icing sugar and with the cream and raspberry sorbet on the side.

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