Recipe – Raspberry Souffle

I was at a Martin Wishart lunch at Kitchens International this summer, and on the menu was the most amazing raspberry souffle. It looked perfect, and yet it seemed super easy to make. I will definitely be recreating it (or at least trying to!) for my first dinner party when I get my new kitchen!


Here’s the recipe:

Ingredients (serves 8)

  • 8 ramekin dishes
  • 50g butter (softened)
  • 50g sugar


  • 250g raspberry puree
  • 25g caster sugar
  • 40g cornflour


  • 200g base
  • 280g egg whites
  • 80g sugar
  • 1 lemon


  • Preheat oven to 180 degC
  • Soften the butter. Use a pastry brush to brush a generous amount of butter in an upwards direction around the inside of each ramekin.
  • Once buttered, sprinkle the sugar around the insides of the ramekin. Shaking any excess out.
  • For the souffle base, bring the raspberry puree and sugar to boil in a medium sized pan.
  • Dissolve the cornflour in a mixing bowl with a little water to form a wet paste. Add this to the boiling puree.
  • Cook until the mixture thickens and then leave to cool at one side.
  • For the souffle, whip the egg whites in an electric mixer until white bubbles start to form.
  • Add a squeeze of lemon juice and then gradually add the sugar.
  • Place the raspberry puree base into a mixing bowl. Whisk in one third of the whisked egg white mixture.
  • Gradually fold in the rest of the egg white mixture.
  • Place the mix into the moulds. Smooth over the top of the ramekin.
  • With the tip of your thumb on the inside of the ramekin, and your finger on the outside, run it around the edge of each dish. This will create a perfect rise and also clean the edge of the ramekin.
  • Place in the oven and bake for 5-6 minutes until risen.

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