Raspberry Souffle


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • 600 g (10½ oz) raspberries, processed in a food processor and sieved
  • tablespoons sugar, plus extra for coating
  • 1 tablespoon cornflour (cornstarch)
  • unsalted butter, softened, for greasing
  • 16 egg whites
  • 8 dessertspoons caster (superfine) sugar
  • 250 ml (9 fl oz) sugar syrup
  • icing (confectioners’) sugar, for dusting

Chantilly Cream

  • 200 ml (9 fl oz) pouring (whipping) cream (35% fat)
  • 1 tablespoon sifted icing (confectioner’s) sugar
  • ¼ teaspoon vanilla paste or extract


Preheat the oven to 200°C (400°F/Gas 6).

Reserve 250 ml (9 fl oz) of the raspberry purée for the sauce.

To make the soufflé base, place the remaining raspberry purée in a medium saucepan and bring to the boil. In another saucepan, combine the sugar and 25 ml (1 fl oz) water and heat to the soft-ball stage (118°C/244°F on a sugar thermometer). Mix the cornflour and 25 ml (1 fl oz) water together in a bowl. When the sugar syrup has reached 118°C (244°F), slowly pour it into the just-boiled raspberry purée, mixing together thoroughly with a whisk. Add the cornflour and water mixture, making sure to whisk quickly to avoid lumps. Boil the soufflé base for 4-5 minutes to cook out the starch from the cornflour, making sure to constantly stir the mixture. Remove the saucepan from the heat and pass the soufflé base through a fine stainless-steel sieve into a bowl. Place a piece of plastic wrap directly on top of the base to avoid a skin forming, and allow to cool.

Meanwhile, make the raspberry sauce. Combine the raspberry purée and sugar syrup in a small saucepan and bring the mixture to the boil. Reduce the heat and simmer the sauce until it reduces by half (as the sauce reduces, skim any foam from the top using a ladle — this results in a clear sauce).

To make the chantilly cream, whisk the cream, icing sugar and vanilla together in a bowl until firm peaks form. Refrigerate until ready to serve.

Using a pastry brush, grease the bottom and sides of eight 9.5 cm ( inch) ramekins with the butter (the ramekins should be lightly but evenly coated with butter), then coat them with the extra sugar, shaking out any excess (this will help the soufflé to rise and create a nice sugary crust).

To make the soufflé, place the reserved soufflé base in a bowl and whisk to a smooth consistency. Place the egg whites in another bowl and whisk until just before soft peaks form. Sprinkle the sugar into the whites and whisk until the whites are between soft and stiff peaks (stop whisking when the whites are shiny). Take one-third of the whites and whisk into the soufflé base to obtain a smooth mixture. With a rubber spatula, quickly but lightly fold in the remaining egg whites until they are completely folded into the raspberry base. Spoon the mixture evenly into the ramekins and give each one a few taps to release any air bubbles then, using a palette knife, scrape off any excess soufflé mix from the top. Wipe around the inside top of the ramekins to ensure the soufflé doesn’t stick to the mould and will therefore rise. Place the ramekins on a tray with some space between each one and bake in the oven for 7-8 minutes (the soufflés should be soft and not fully cooked in the centre). Dust with icing sugar.

To serve, place a small pot of the chantilly cream and another small pot of the raspberry sauce on each serving plate. Place the soufflé on the plate and enjoy.