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Raspberry Soufflé

Wow your guests with this raspberry souffle recipe with Crème Patisserie and Raspberry Puree.


  • For the Raspberry Soufflé:

  • 1 recipe of crème patisserie

  • 1 recipe of raspberry puree

  • 18 egg whites

  • Pinch salt

  • 100g caster sugar

  • 2 punnets fresh raspberries

  • Soft butter and extra caster sugar for ramekins

  • For the Crème Patisserie:

  • 4 egg whites

  • 50g sugar

  • 160ml milk

  • 160ml cream

  • 10g cornflour

  • For the Raspberry Puree:

  • 2 punnets of fresh raspberries

  • Juice of half a lemon

  • 2 nips of Framboise liqueur

  • For the White Chocolate Sauce:

  • 150g white chocolate (chopped)

  • 150ml cream


  • For the Raspberry Soufflé::

  • 1.

    Brush the ramekins with soft butter in upward strokes. Dust with caster sugar, shake to remove excess sugar, then refrigerate for ten minutes.

  • 2.

    Egg whites and salt in a kitchen aid/mix master. When eggs start turning white, slowly add the caster sugar. Whisk for a further two minutes.

  • 3.

    In a separate bowl, mix the crème patisserie, raspberry puree and whole raspberries together. Slowly and carefully fold the egg white mixture through the raspberry mixture; half at a time.

  • 4.

    Add mixture to ramekins. Using a pallet knife, scrape off any excess mix so that the soufflé is completely flat. Run your thumb around the rim of the ramekin about a ½ centimetre into the mixture, to prevent the soufflé sticking to the sides and to ensure that it rises evenly. Place in a preheated oven at 200°c for approximately 12 minutes, until soufflé has risen between 4 to 5 centimetres. Dust with icing sugar and serve immediately, with the chocolate sauce on the side.

  • For the Crème Patisserie::

  • 1.

    Warm milk and cream together in saucepan. Mix egg yolks, sugar and cornflour together in a bowl. When milk/cream is about to boil, add slowly to the egg mixture, whisking constantly. Put mix back on to the heat, continuously whisking until the mixture thickens

  • For the Raspberry Puree::

  • 1.

    Puree all ingredients in blender, until smooth. Push through a fine sieve to remove all raspberry seeds.

  • For the White Chocolate Sauce::

  • 1.

    Bring the cream to the boil. Whisk in the chocolate. Bring back to the boil, whisking continuously. Remove from the heat and keep warm.


(makes 6 individual soufflés)

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