Gordon Ramsay’s Raspberry Soufflé Was the Quiet Reset I Needed

I was 90% sure this was gonna flop. The dishwasher was running, the dog was barking at nothing, and I had one clean ramekin. ONE. I don’t know why I thought “you know what would fix this? a soufflé.” But I did. And I committed. Mid-meltdown.

What Gordon Ramsay Would Do

He’d yell “GET THOSE WHITES WHIPPED PROPERLY” while you cry over your meringue. He’d swirl purée like it’s a Michelin-starred potion and pop those soufflés in the oven with confidence I have never once felt. His are pristine. Elegant. He doesn’t panic halfway through and scream “WHERE’S THE CORNSTARCH?”

What I Changed (And Why)

• Used frozen raspberries, still kind of icy. I didn’t wait. Patience? Never heard of her.
• Added lemon juice straight from a squeeze bottle. Fresh? Sure. Just not mine.
• Accidentally over-whipped the egg whites. Like… they were on the edge of breaking up with me.
• Used three ramekins instead of four. Why? Because I broke one last month and still haven’t replaced it.

How It Turned Out

Shockingly… these were gorgeous. I peeked in the oven and full-on gasped. They rose. Like I had summoned some baking spirit. The tops were golden and proud. Inside? Soft, tart, fluffy like raspberry clouds.

One deflated immediately. RIP. But the others held on just long enough to hit my fork and make me whisper “oh dang.”

So, Was It Worth It?

Absolutely. Even in my half-functioning, frazzled state—this dessert felt like a win. It’s a little fussy, yeah. But not impossible. And biting into something this pretty that you made in your chaos kitchen? Weirdly healing.

How to Make Raspberry Soufflé When You’re Tired and Just Hoping for a Win

For the moments when you’re craving something dramatic but your brain’s like “girl, no.” Yes. You can still make this.

Smart Tips

• Use frozen berries if you’re out of fresh. It still slaps.
• Don’t freak if your peaks aren’t perfect. As long as they’re not liquid, it’ll work.
• Spoon in the batter like it owes you money. Don’t overthink.
• If one soufflé falls? Call it rustic. You only need one to be Instagram-worthy.
• Bake while the oven’s actually hot. These don’t wait around.

FAQs

Do I have to strain the raspberries?
You should. Seeds in soufflé feel like betrayal.

Can I refrigerate leftovers?
Technically yes. Emotionally, no. They’re not the same cold.

Why did mine deflate?
Because that’s life. And maybe the whites were over or under-whipped. Or your oven lied. It happens.