Gordon Ramsay Raspberry Soufflé Recipe

This Raspberry Soufflé is a sweet and tart recipe, which creates a light-as-air showstopper dessert. It’s an elegant and impressive treat, ready in about 40 minutes.

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Raspberry Soufflé Ingredients

For the Raspberry Purée & Soufflé Base:

• 340g (about 12 oz) frozen raspberries, thawed
• 4 large egg yolks
• 70g (about ⅓ cup) granulated sugar
• 1½ tbsp cornstarch
• Juice of 1 lemon

For the Meringue:

• 4 large egg whites
• Pinch of cream of tartar
• Pinch of salt
• 28g (about 2 tbsp) granulated sugar

For Assembly & Garnish:

• Softened butter and granulated sugar, for prepping the ramekins
• Powdered sugar, for dusting
• Fresh raspberries, for garnish

How To Make Raspberry Soufflé

1. Prep the Ramekins: Preheat your oven to 375°F (190°C). Thoroughly grease four individual ramekins with softened butter, making sure to brush the butter in upward strokes from the bottom to the top. Coat the inside of the buttered ramekins with granulated sugar, tapping out any excess. This preparation is crucial for helping the soufflés rise. Place the prepared ramekins on a baking sheet.
2. Make the Raspberry Purée: Blend the thawed raspberries in a blender until smooth. Strain the mixture through a fine-mesh sieve to remove all the seeds, pressing on the solids to extract as much purée as possible. You will need 120g (about ½ cup) of this purée for the recipe.
3. Make the Soufflé Base: In a medium bowl, whisk together the egg yolks, 70g of sugar, and the cornstarch until the mixture is pale and smooth. Whisk in the 120g of raspberry purée and the lemon juice.
4. Whip the Meringue: In a separate, clean, large bowl, use an electric mixer to beat the egg whites, cream of tartar, and salt on medium speed until foamy. Slowly sprinkle in the 28g of sugar while continuing to beat. Increase the speed to high and beat until soft, glossy peaks form.
5. Combine the Mixtures: Stir about a quarter of the meringue into the raspberry yolk mixture to lighten it. Then, gently fold the remaining meringue into the raspberry base in two or three additions. Be careful not to overmix or stir, as this will deflate the egg whites.
6. Fill Ramekins and Bake: Carefully spoon the soufflé mixture into the prepared ramekins, filling them to the top. Level the tops with the back of a spoon or an offset spatula.
7. Bake: Place the baking sheet in the oven and bake for 16–20 minutes. Do not open the oven door while they are baking. The soufflés are done when they are puffed up and lightly golden on top.
8. Serve Immediately: Dust the hot soufflés with powdered sugar, garnish with a fresh raspberry, and serve immediately.

Recipe Tips

• How to get the best rise? Prepping the ramekins properly is the most important step. The upward strokes of butter and the coating of sugar give the soufflé batter something to “climb” as it rises in the oven.
• Why can’t I open the oven door? Opening the oven door, especially during the first 10-15 minutes of baking, lets in a rush of cold air that can cause your delicate, rising soufflés to collapse. Don’t do it!
• Why fold the egg whites gently? The air you whip into the egg whites is what makes the soufflé light and airy. If you stir or mix too aggressively, you will knock all that air out, and your soufflés will be dense instead of fluffy.
• Why do I have to serve them immediately? Soufflés are famous for deflating quickly after they come out of the oven as the hot air inside them cools. For the most impressive presentation and best texture, they must be served within minutes of baking.

What To Serve With Raspberry Soufflé

This elegant dessert is a showstopper on its own.

• A light dusting of powdered sugar (as suggested)
• A small pitcher of warm crème anglaise (vanilla custard sauce) to pour into the center
• A dollop of lightly sweetened whipped cream

How To Store Raspberry Soufflé

• No Storage: Soufflés are a “made-to-order” dessert and are meant to be eaten immediately. They do not store or reheat well and will deflate completely upon cooling.

Raspberry Soufflé Nutrition Facts

• Calories: 120kcal
• Protein: 4g
• Fat: 5g
• Carbohydrates: 15g
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Molten Lava Cake Recipe
• Gordon Ramsay Chocolate Cake Swiss Recipe
• Gordon Ramsay Baked Alaska Flambé Recipe