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raspberry souffle

Raspberry Soufflé

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This Raspberry Souffle is light and airy with a great raspberry flavor. The sweetness is very well balanced by the tart raspberry sauce .
Servings 4 servings
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins


Raspberry Sauce

  • 5.5 oz (150g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1 tsp (5g) lemon juice

For Souffle Batter

  • 4 large eggs separated
  • 1 1/4 (300ml) milk
  • 5 tbsp (50g) flour
  • 3 tbsp (45g) sugar for egg yolks
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1g) salt
  • 3 tbsp (45g) sugar for egg whites

For coating the ramekins

  • softened butter and sugar


  • powdered sugar


  • First prepare the raspberry sauce so it has time to cool before preparing the raspberry souffle. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.
  • Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.
  • Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step helps the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
  • Separate whites from yolks and set aside until ready to use.
  • In a medium saucepan bring milk to a simmer.
  • In another saucepan mix yolks with 3 tbsp sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat.  Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
  • Remove from heat and stir in vanilla extract. Transfer mixture to a larger bowl and let cool slightly.
  • When cooled, mix with raspberry sauce.
  • In a separate bowl whip whites with a pinch of salt until foamy. Gradually add remaining 3 tbsp of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
  • Divide mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
  • Place the ramekins onto the preheated baking sheet and bake for 15-20 minute until golden and puffed.
  • Dust with powdered sugar and serve immediately. Enjoy!



Serving: 1 servingSodium: 204mgCalcium: 130mgSugar: 35.8gPotassium: 185mgCholesterol: 2.5mgCalories: 292kcalSaturated Fat: 2.5gFat: 6.9gProtein: 10.6gCarbohydrates: 48.4gIron: 22mg
Calories: 292kcal
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