My Top Souffl Secrets
This raspberry soufflé is SO LIGHT and FLUFFY! Impress guests with this quick, elegant dessert featuring vibrant frozen raspberries and a perfect airy texture.
Equipment
- Ramekins
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
- 250 g Frozen raspberries (1 cup)
- 80 g Sugar (total; 50g + 30g)
- 10 g Cornflour (cornstarch or maizena; 2 & a 1/2 tsp)
- 15 g Water (3 tsp)
- 4 Egg whites
- Butter for greasing the ramekins
- Icing sugar optional, for dusting before serving
- Additional sugar for dusting the ramekins
Instructions
- Preheat your oven to 190°C (375°F). Generously butter the insides of your ramekins, then dust with sugar to help soufflés rise and prevent sticking.
- In a saucepan over medium heat, combine frozen raspberries, 50g of sugar, cornflour, and water. Cook until well combined and heated through. Let cool slightly, then blend until smooth.
- In a clean bowl, whisk egg whites until soft peaks form. Gradually add remaining 30g sugar while whisking until stiff peaks form.
- Gently fold the raspberry mixture into the whipped egg whites, being careful not to deflate the egg whites for a light texture.
- Spoon the soufflé mixture into prepared ramekins, filling about three-quarters full to allow room for rising.
- Bake in preheated oven for 15-20 minutes, or until puffed and golden on top. Do not open the oven door during baking to prevent collapsing.
- Remove soufflés from oven and dust with icing sugar if desired. Serve immediately for best texture and presentation.
Notes
- Use room temperature egg whites for better volume and whipping.
- Ensure all mixing bowls and utensils are clean and dry to achieve stiff peaks.
- Dust ramekins with sugar for a caramelized crust and to prevent sticking.
- Serve soufflés immediately out of the oven to enjoy the best rise and texture.
- Try swapping frozen raspberries with other fruits like blueberries or strawberries for variety.