A classic French raspberry soufflé recipe made with fresh raspberry puree! This beautiful pink soufflé makes an elegant summer time dessert!
Recipe by Laura / A Beautiful Plate on June 19, 2014
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
4.4 stars (69 reviews)
Keywords
fruit souffle, raspberry, raspberry souffle
Ingredients
12 ounces frozen raspberries (thawed)
4 large egg yolks
2½ ounces (70 g) granulated sugar
1½ tablespoons cornstarch
4 ounces raspberry puree (see above)
juice of one lemon
4 egg whites (room temperature)
pinch of cream of tartar
pinch of kosher salt
1 ounce (28 g) granulated sugar
powdered sugar (for dusting)
fresh raspberries (for garnishing)
Categories
Fruit Desserts
Cuisine
French
Steps
Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
Pour the mixture carefully into the centerof the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 358 kcal
Carbohydrates: 73 g
Protein: 8 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 184 mg
Sodium: 98 mg
Sugar: 60 g
Unsaturated Fat: 3 g
Reviews
Mari on 2026-07-03 (5 stars): Recipe was easy to follow for my first time.
Kelli Jones on 2025-11-25 (5 stars): I followed this recipe and it was outstanding!
Ems on 2023-01-21 (5 stars): Easy to follow and they rose!
Kennedy Sever on 2022-07-03 (5 stars): This was my first time making a fruit soufflé and the recipe was perfect. Easy to follow and tastes delicious. I also halved the recipes the first time and discover about 14 minutes for two was perfect.
Connor on 2021-03-08 (4 stars): I’ll admit I am a beginner when it comes to baking. I tried making this recipe twice, but I am not sure what went wrong. The first time, they puffed up beautifully, but when cut into, they were very gooey, almost like sauce. The second time I made them they instantly deflated the second I took them out of the oven, although I think that’s because I underbeat the egg whites. Do you know what could be going wrong?
Ian on 2020-08-27 (1 stars): Not worth the time, effort, or ingredients. Followed the recipe after having made many other soufflés in the past and this collapsed into porridge immediately after coming out of the oven.
