Gordon Ramsay’s raspberry souffle recipe uses a sharp raspberry base thickened with cornflour, folded into whisked egg whites, and baked at 190°C (375°F) for 12 minutes until it rises tall and golden. No cream, no butter in the batter, just fruit and air.
This is one of the easiest Gordon Ramsay souffle recipes to get right because raspberries are naturally tart and hold their flavour after baking. I was nervous the first time but it rose on the first try, and now I make it whenever I want a dessert that looks harder than it is.
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Why Raspberry Works So Well in a Souffle
Raspberry is one of the best fruits for souffle because the tartness cuts through the sweetness of the meringue. A mango or strawberry version can taste flat after baking, but raspberry keeps its punch even at high heat.
I also like that the colour stays bright pink all the way through. When you crack the top open at the table it looks impressive, and that is half the point of making a souffle in the first place.
Raspberry Souffle Ingredients
- 250g (9 oz) fresh raspberries, or frozen and thawed
- 75g (6 tbsp) caster sugar (superfine sugar) for the base
- 1 tbsp cornflour (cornstarch)
- 1 tbsp lemon juice
- 4 large egg whites, room temperature
- 50g (4 tbsp) caster sugar (superfine sugar) for the meringue
- Softened butter for the ramekins
- Caster sugar for dusting the ramekins
How To Make Gordon Ramsay Raspberry Souffle
- Make the raspberry base: Blend the raspberries, push through a sieve to remove seeds, then heat the puree with 75g sugar and lemon juice until simmering. Whisk in the cornflour and cook for 1 minute until thick. Cool completely.
- Prepare the ramekins: Brush four ramekins with soft butter using upward strokes. Dust with caster sugar and shake out the extra. Preheat oven to 190°C (375°F).
- Whisk the egg whites: In a clean bowl, whisk the 4 egg whites until frothy. Add the 50g sugar one spoonful at a time and whisk to medium-stiff peaks.
- Fold: Whisk one third of the meringue into the cooled raspberry base to loosen it. Fold in the rest gently in two goes with a spatula.
- Fill and bake: Spoon into the ramekins to the rim, level with a knife, run your thumb around the inside edge. Bake for 10 to 12 minutes until risen and just set on top. Serve straight away.
Can I Use Frozen Raspberries
Yes and I use them most of the time because fresh raspberries are expensive and go off fast. Thaw them first, drain any extra liquid, then blend and sieve the same way.
Frozen berries actually give you a smoother puree because they break down easier. The only thing you lose is the look of fresh fruit on top as a garnish, which I skip anyway.
What To Serve With Raspberry Souffle
A small jug of cold double cream (heavy cream) poured into the centre of the hot souffle is the classic way. The cream melts into the soft inside and the contrast between hot and cold is what makes it special.
I sometimes serve it after a cheese souffle starter, so both courses are souffles. A chocolate mousse on the table alongside gives people a choice, and a slice of lemon meringue cheesecake works too.
How To Store Raspberry Souffle
You cannot store a baked souffle because it falls within minutes and does not come back. Eat it the moment it leaves the oven.
What you can do is make the raspberry base a day ahead and keep it in the fridge. When you are ready, bring it to room temperature, whisk the whites, fold, and bake.
FAQs
- Is raspberry souffle like a cake? No. A souffle is mostly air from the egg whites, so it is light and melts in your mouth. A cake has flour, fat, and structure. They are nothing alike.
- Why did my souffle collapse? Either you opened the oven door or the egg whites were over-whisked. Medium-stiff peaks, not stiff, and do not open the door until the time is up.
- Can I use raspberry jam instead of fresh? It works in a pinch but the flavour is much sweeter and less sharp. Use 150g jam thinned with a tablespoon of water and skip the extra sugar.
- Can I make this for 2? Halve everything and use two ramekins. Same oven temp, same bake time.
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Nutrition Facts
(Per serving, serves 4)
- Calories: 180 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 38g
- Sugar: 32g
- Protein: 6g
- Sodium: 55mg
Gordon Ramsay Raspberry Souffle Recipe
4
servings20
minutes12
minutes32
minutesGordon Ramsay’s raspberry souffle recipe uses a sharp raspberry base thickened with cornflour, folded into whisked egg whites, and baked at 190C (375F) for 12 minutes until it rises tall and golden. No cream, no butter in the batter, just fruit and air.
This is one of the easiest Gordon Ramsay souffle recipes to get right because raspberries are naturally tart and hold their flavour after baking. I was nervous the first time but it rose on the first try, and now I make it whenever I want a dessert that looks harder than it is.
Ingredients
250g (9 oz) fresh raspberries, or frozen and thawed
75g (6 tbsp) caster sugar (superfine sugar) for the base
1 tbsp cornflour (cornstarch)
1 tbsp lemon juice
4 large egg whites, room temperature
50g (4 tbsp) caster sugar (superfine sugar) for the meringue
Softened butter for the ramekins
Caster sugar for dusting the ramekins
Directions
- Make the raspberry base: Blend raspberries, sieve out seeds, heat puree with sugar and lemon juice. Whisk in cornflour, cook 1 minute until thick, then cool completely.
- Prepare the ramekins: Brush with butter using upward strokes, dust with caster sugar, shake out excess. Preheat oven to 190C (375F).
- Whisk the egg whites: Whisk 4 egg whites until frothy, add 50g sugar one spoonful at a time, whisk to medium-stiff peaks.
- Fold: Whisk one third of meringue into cooled raspberry base to loosen. Fold in the rest gently in two goes.
- Fill and bake: Spoon into ramekins, level, run thumb around edge. Bake 10 to 12 minutes until risen and set. Serve straight away.
Notes
- Make the raspberry base a day ahead and keep in the fridge. Frozen raspberries work just as well as fresh. Pour cold cream into the centre of the hot souffle at the table for the classic finish.
