Raspberry Souffles

I have to be totally honest here; I have never actually attempted to make these souffles myself. I have, however, eaten a lot of them and they are truly delicious. My husband assures me they are very easy to make (they do seem quick), and his previous culinary expertise levels in the kitchen would imply that he could be right. You probably wouldn't do well to eat these every day, but in terms of sticking with the no-cholesterol mission these souffles are great - cheerfully these contains only egg white, sugar and fruit...


  • 125g Raspberries
  • 2 Egg Whites
  • 50g Caster Sugar
  • 1/4 tsp Cornflour

This recipe makes 2 or 3 souffles in 9cm (ish) diameter ramekins

Pre-heat the oven to 200˚c

Butter your ramekins, sprinkle them with sugar all around and pop them in the freezer

To make your raspberry sauce (coulis?!), add half the sugar and all the raspberries to a hot pan and heat for a 2 -3 minutes with a big squeeze of lemon juice

Once you have heated the sauce through and the raspberries have broken down a bit, push the whole lot through a sieve into a bowl (to remove the seeds).  Add your cornflour (to thicken it) – stir – and set aside

In a new bowl, whisk your egg whites, gradually adding the rest of the sugar. Whisk until you get soft white peaks (ie when turned upside down in bowl, meringue mixture doesn’t fall out!)

Add a good squeeze of lemon juice to the meringue mixture (this is important apparently – am not sure why though)

Now mix a third of the egg white mixture into the raspberry coulis

Fold the rest in very gently until mixed (ish, you can have a slightly marbly effect)

Divide between 2 or 3 ramekins

Smooth off the top of each one with a knife

Loosen the top edge around the ramekin with a knife

Pop in the oven on a baking tray for 10 minutes

Sprinkle with Icing Sugar and eat really quickly!

I think this is a Paul Heathcote recipe found on the BBC website…  The bit of paper has drips of raspberry on it so can’t be sure!




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