This delicious Raspberry Soufflé is a quick and simple dessert that’s sure to impress. Made with fresh raspberry puree and light, airy egg whites, this soufflé is both sweet and elegant. Perfect for any special occasion or a treat to enjoy at home, it’s a delightful way to end your meal.
Ingredients Needed:
For the Raspberry Puree:
- 340g frozen raspberries, thawed
For the Soufflé:
- 4 large egg yolks
- 70g granulated sugar
- 1½ tbsp cornstarch
- 120g raspberry puree
- Juice of 1 lemon
- 4 egg whites, room temperature
- Pinch of cream of tartar
- Pinch of kosher salt
- 28g granulated sugar
- Powdered sugar, for dusting
- Fresh raspberries, for garnishing
How To Make Raspberry Souffle Recipe?
- Prepare the Ramekins: Preheat your oven to 400°F (204°C). Butter four 10-ounce ramekins and dust them with sugar. Set them on a baking sheet.
- Make the Raspberry Purée: Blend the thawed raspberries until smooth. Strain the mixture to remove the seeds. Set aside 4 ounces of purée.
- Mix the Egg Yolks: Whisk egg yolks, sugar, and cornstarch until thick and pale. Stir in the raspberry purée and lemon juice. Set aside.
- Beat the Egg Whites: In a separate bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and continue beating until soft peaks form.
- Combine the Mixtures: Gently fold some egg whites into the egg yolk mixture. Then, fold in the rest of the egg whites until combined.
- Bake the Soufflé: Carefully spoon the mixture into the ramekins, smoothing the tops. Bake for 16-20 minutes, or until golden. Dust with powdered sugar and garnish with fresh raspberries.
Recipe Tips:
- Use Room Temperature Egg Whites: Let the egg whites come to room temperature before whipping them. This helps them whip better.
- Be Gentle with the Egg Whites: Fold the egg whites in carefully to avoid deflating them.
- Prepare the Ramekins Well: Grease the ramekins with butter and sugar to help the soufflé rise evenly.
- Fill Ramekins Evenly: Carefully pour the mixture into the ramekins and smooth the tops.
- Serve Right Away: Soufflés fall quickly, so serve them as soon as they’re done.
How To Store Leftovers?
Refrigerate: Let the leftover Raspberry Soufflé cool to room temperature. Then, cover it and store it in the fridge for up to 1 day.
Nutrition Facts:
- Calories: 120 kcal
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 50 mg
- Potassium: 100 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Protein: 3 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Crepe Suzette Recipe
- Gordon Ramsay Chocolate Mousse Recipe
- Gordon Ramsay Creme Brulee Recipe
Gordon Ramsay Raspberry Souffle Recipe
Description
This delicious Raspberry Soufflé is a quick and simple dessert that’s sure to impress. Made with fresh raspberry puree and light, airy egg whites, this soufflé is both sweet and elegant. Perfect for any special occasion or a treat to enjoy at home, it’s a delightful way to end your meal.
Ingredients
For the Raspberry Puree:
For the Soufflé:
Instructions
- Prepare the Ramekins: Preheat your oven to 400°F (204°C). Butter four 10-ounce ramekins and dust them with sugar. Set them on a baking sheet.
- Make the Raspberry Purée: Blend the thawed raspberries until smooth. Strain the mixture to remove the seeds. Set aside 4 ounces of purée.
- Mix the Egg Yolks: Whisk egg yolks, sugar, and cornstarch until thick and pale. Stir in the raspberry purée and lemon juice. Set aside.
- Beat the Egg Whites: In a separate bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and continue beating until soft peaks form.
- Combine the Mixtures: Gently fold some egg whites into the egg yolk mixture. Then, fold in the rest of the egg whites until combined.
- Bake the Soufflé: Carefully spoon the mixture into the ramekins, smoothing the tops. Bake for 16-20 minutes, or until golden. Dust with powdered sugar and garnish with fresh raspberries.
Notes
- Use Room Temperature Egg Whites: Let the egg whites come to room temperature before whipping them. This helps them whip better.
- Be Gentle with the Egg Whites: Fold the egg whites in carefully to avoid deflating them.
- Prepare the Ramekins Well: Grease the ramekins with butter and sugar to help the soufflé rise evenly.
- Fill Ramekins Evenly: Carefully pour the mixture into the ramekins and smooth the tops.
- Serve Right Away: Soufflés fall quickly, so serve them as soon as they’re done.
Gordon Ramsay Raspberry Souffle Recipe