This lovely recipe is inspired by Indian flavours and the country’s love of floral notes. 


  • For the soufflés

  • 200ml pure pomegranate juice

  • 2 slightly rounded tsp cornflour

  • 30g caster sugar, plus 11/2 tbsp more for the meringue, plus more for the ramekins

  • Soft unsalted butter, for the ramekins

  • 2 egg whites

  • For the rose and raspberry cream

  • 150g raspberries

  • 120g double cream

  • 20g caster sugar, or to taste

  • 2 tsp rose water, or to taste


  • 1.

    Start with the soufflé. Whisk 25ml of the pomegranate juice into the cornflour. Bring the remaining juice to a boil and reduce to 125ml; it takes around four minutes and you will need to pour it back into the measuring jug to check (don’t worry if it slightly over-reduces).

  • 2.

    Add the 30g of sugar over the heat and, once it has dissolved, whisk in the cornflour slurry (it will thicken almost immediately). Return to a boil, whisking all the while, then boil for 1–11/2 minutes. Scrape into a container you can blend in (I use the same measuring jug and my stick

  • 3.

    Blender). Set aside to cool.

  • 4.

    Meanwhile, butter the ramekins well and dust with sugar, turning the ramekins so they are all well coated and tapping out the excess.

  • 5.

    Take 50g of the berries, mash well and push through a nylon sieve. Stir into the cream with the sugar and rose water. Fold in the whole raspberries, taste and adjust the sugar and rose water to taste.

  • 6.

    Preheat the oven to 180C/350F/gas mark 4. Whisk the egg whites until they reach soft peaks, sprinkle in the extra 11/2 tbsp sugar and continue whisking until the meringue is glossy and firm.

  • 7.

    Blend the pomegranate mixture until smooth once more. Place in a large bowl and whisk in around one-quarter of the egg white mix. Then, using a large spoon, carefully fold in the rest, trying to keep the lightness as you incorporate all the little lumps. Do not over-mix. Spoon equally into the ramekins and flatten the tops with a palette knife or other knife. Run the tip of your thumb around the inner rim of the ramekins and place on the middle shelf of the oven.

  • 8.

    Bake for eight to nine minutes, or until well risen and slightly golden on top. Serve immediately with the rose and raspberry cream.

  • Tips:

  • 1.

    I like to eat the dish by making a dent in the middle of the soufflé and pouring in the cream, so every bite is an ethereal mix of cloud-like pomegranate, sweet-sour raspberries, fragrant rose and rich cream.  

  • 2.

    My ramekins hold 150ml; try to stick to that volume, or the cooking times will be affected.

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