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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 278kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 7g
  • Carbohydrate 28g
  • Sugar 26g
  • Sodium 132mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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(makes 6 individual soufflés)

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