Raspberry Rose Soufflé

By • July 4, 2011 • 16 Comments

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Author Notes: Adapted from Almost Bourdain's Lemon, Lime and Orange Soufflé, original recipe from Raspberry Souffle in Serving The Menu Again by Ben O'Donoghue and Curtis Stone.pickyin

Serves 8

  • 4 6 ounces containers of fresh raspberries
  • 3 1/2 ounces castor sugar
  • 4 tablespoons corn flour
  • 2 tablespoons water
  • 10 egg whites (room temperature)
  • 1 pinch of salt
  • 1 teaspoon rose water
  • 3 1/2 ounces caster sugar
  • 7 ounces butter, softened, enough to grease the moulds
  • 3 1/2 ounces caster sugar, enough to coat the moulds
  • Icing sugar, for dusting
  • Creme anglaise or ice cream, to serve
  1. Puree the raspberries in a blender and press through a fine sieve to remove the seeds. Add enough water to make 500 milliliters of puree.
  2. To make the base, place the raspberry puree and sugar in a saucepan over a medium heat. Stir to dissolve the sugar and bring to the boil. Mix the corn flour with just enough water to make a smooth paste. Once the fruit puree reaches boiling point, reduce the heat to low and whisk the corn flour paste into the fruit puree a little at a time. Whisk for 1 minute and do not allow mixture to boil again. Remove from the heat and set aside. Chill to cool completely.
  3. Preheat the oven to 180°C/350°F.
  4. Place the egg whites into a very clean, very large mixing bowl, add the salt and beat at high speed until soft peaks form. Add the sugar, a little at a time, and beat until stiff peaks form. Do not over whisk or the egg whites will break down and be unable to hold the air required to life the souffle.
  5. Place the fruit puree base into a very large bowl and whisk until smooth. Add a little of the egg white mixture and stir in to loosen the consistency. Gently fold in the remaining egg white and rose essence.
  6. Brush the bases of 6 1-cup capacity ramekins with the softened butter, then, using upward strokes (this is very important), brush the sides. Chill in the refrigerator until set, and then repeat. Sprinkle in a little of the caster sugar, turning the ramekins to coat the base and sides. To fill the moulds, use a palette knife to spread the souffle mixture around the sides while holding the ramekin at a 45-degrees angle. Fill the middle and smooth top top, without allowing any mixture to stick to the rim or run over the sides.
  7. Place in the oven and bake for 12-14 minutes or until golden and well risen. Serve immediately dusted with icing sugar, and with creme anglaise or ice cream on the side, if you like.
Jump to Comments (16)

Comments (16) Questions (1)


over 1 year ago don

My first visit to this site and I'm entranced by this great recipe - fabulous read and a great image - off shopping for some juicy fresh raspberries :-)


over 3 years ago Ghost House Kitchen

This looks so pretty! Very elegant looking.


over 3 years ago Sugartoast

looks divine, i can just picture sinking my spoon into this!


over 3 years ago This Little Piggy (Lisa)

So pretty - great photo. Bet it tastes good too.


over 3 years ago WinnieAb

So beautiful!


over 3 years ago Meatballs&Milkshakes

i can't wait to try this! It looks like a show stopper!


over 3 years ago checker

So delicate and pretty!


over 3 years ago wssmom



over 3 years ago TheWimpyVegetarian



over 3 years ago vvvanessa

how beautiful!


over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.



over 3 years ago kmartinelli

Stunningly beautiful!


over 3 years ago pickyin

Thank you for your comments, this souffle is quite foolproof, do try it!


over 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

What a beautiful dessert (and photo!)


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.



over 3 years ago singing_baker

This looks beautiful! I love souffles!