How to Make Raspberry Soufflés

by Max Ramsay

Wonderful raspberry soufflés by Donna hay


  • 300g of frozen raspberries
  • 2 tablespoons of lemon juice
  • Quarter of a cup of caster sugar
  • 1 tablespoon of cornflour
  • 3 teaspoons of water
  • 5 egg whites
  • Third of a cup of caster sugar, extra
  • Icing sugar for dusting
  • Instructions

    Step 1


    Step 2

    Divide egg white from egg yolk

    Step 3

    Put egg white in a bowl and put a side

    Step 4

    Place the raspberries in a saucepan over low heat and cook for 3-4 minutes

    Step 5

    Squeeze the lemon juice

    Step 6

    Add caster sugar into the purée and whisk until sugar is dissolved

    Step 7

    After whisking pass the purée through a sieve and return to the pan over low heat

    Step 8

    Sift raspberry purée into a bowl the. Put the purée back into the saucepan

    Step 9

    Then add 2 tablespoons of lemon juice

    Step 10

    Mix 1 tablespoon of cornflour and 3 teaspoons of water

    Step 11

    Add the purée into the cornflour and water and whisk

    Step 12

    Put the purée into the fridge till it's cool

    Step 13

    Beat the egg white until peak form

    Step 14

    In peak form the add 1 third of a cup of sugar

    Step 15

    Take out the purée and mix the purée with the egg white

    Step 16

    Mix well until egg White is pink and put in ramekins

    Step 17

    Place on baking tray and cook for 12-15 minutes

    Step 18

    And dust with icing sugar (optional)