Raspberry Soufflé
Delicate French hot raspberry soufflé, light, airy and spectacular. Resisting the urge to open the oven door while it bakes is the single most important rule — a rush of cold air is what causes a soufflé to collapse.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
hard
Cuisine
French
vegetariangluten-free
Ingredients
200gfresh raspberries
4egg whites
120gcaster sugar
2 tbspcornflour
juice of halflemon
icing sugarto dust
Instructions
1
Purée and strain raspberries. Cook with 80g sugar and cornflour 5 minutes until thick. Cool.
2
Beat egg whites to soft peaks. Gradually add remaining sugar to stiff peaks.
3
Fold meringue into raspberry base in 3 additions.
4
Pour into buttered, sugared ramekins.
5
Bake at 200°C for 12 minutes — do not open the oven.
6
Dust with icing sugar.
7
Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
154
Protein
3.8g
Fat
0.1g
Carbs
35.6g
Fiber
0.4g
Sodium
56mg
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