Pastry chef Vincent Gadan joins Guillaume Brahimi and shares this beautiful recipe.


  • Raspberry Mixture

  • 8grams (1 generous teaspoon) corn flour

  • Juice of 1 lemon

  • 30grams caster sugar

  • 10grams ( 1 tablespoon) water

  • 170gram (s 2 raspberry punnets, blended and sieved) raspberry puree

  • Allow 2 punnets of raspberries (blended and sieved) for decoration; keep 10 raspberries un blended for decoration.

  • 125grams (4 eggs whites) egg whites

  • 1 Tablespoon caster sugar


  • 1.

    Pre heat oven to 200c.

  • 2.

    In a small bowl mix with a spoon the corn flour with the lemon juice.

  • 3.

    On the side put caster sugar (30gram) with water (10gram) in saucepan to boil.

  • 4.

    Add together the raspberry puree and corn flour lemon juice mix, bring to boil then cooking it for 30 seconds to allow the corn flour to cook, whisking constantly.

  • 5.

    Take the mixture out of the saucepan and place in a separate bowl to cool. Brush the inside of the soufflé mould with soft butter then coat with caster sugar.

  • 6.

    Start whisking egg whites in a bowl with a whisk until reaching the ‘ribbon’ stage (consistency of mixture) then add caster sugar (1 tablespoon), keep on whisking until firm meringue.

  • 7.

    Put some (a handful) of egg white mixture into the raspberry mixture and mix thoroughly, and then fold all that mixture into the egg white mixture until there is no white showing. Pour in to each mould to the top. Smooth with spatula knife.

  • 8.

    Bake at 200c for 12minutes

  • To Serve:

  • 1.

    Place soufflés onto side plates with raspberry puree ready in a small jug on the side.

  • 2.

    Break surface (centre) with a dessert spoon and pour some puree over the back of the spoon (2 desert spoonfuls should be plenty for each) into the centre of the soufflé, decorate with fresh raspberries and eat immediately.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 124kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 5g
  • Carbohydrate 26g
  • Sugar 18g
  • Sodium 70mg

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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