Le Raspberry Souffle Recipe

“Le Raspberry Souffle”

Makes: 5 individual souffle


  • Raspberry puree 150 g
  • Corn flour 10 g
  • Egg white 90 g
  • Caster sugar 15 g


  • Base

    Combine puree and corn flour into saucepan and whisk until combined. Place on heat and whisk until boiling point is reached and cook for further 30 seconds. Put into a bowl to rest and cool.

  • Meringue

    Whisk egg white in mixer with whisjk attachement until ‘ruban’ stage. Add caster sugar slowly and whisk until you reach a firm mervingue. Add 1/3 meringue into base mixture and combine. Add remainder of meringue and gently fold through. Deposit mixture into small pots lined with butter and caster sugar at 40 g per pot. Bake in ‘bair marie’ at 160 degrees for 8-10 minutes.

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