Raspberry Soufflés
These raspberry soufflés. I might have just discovered my least favorite thing to photograph in the entire world. Ugh.
Talk about a major race against time! I think I lost that race (and gained a few gray hairs in the process), but don’t worry, a slightly fallen soufflé tastes just as good as a puffy, just-out-of-the-oven soufflé.
I promise.
Can you believe it has been almost a month since I shared a dessert recipe? Obviously, I had to do something about that, and that is how these soufflés came into the picture.
My brain has been on a one-track mind lately when it comes to summer desserts (pies, and more pies), but I really wanted to do something a bit different.
Fruit soufflé? Perfect solution.
The first time I ever had a soufflé was back when I was about 10 years old. We were on vacation in Los Angeles, and my family and I had just gone to a fancy restaurant. [P.S. Coincidentally, this is also where I had the best Caesar salad of my life!]
I distinctly remember my parents giving me a 2-minute saga all about soufflés–and being blown away by the concept of a dessert that required you to order it at the beginning of the meal.
My ten-year-old brain didn’t know what to expect, but I knew it was going to be special. I mean, just the word soufflé is special, am I right?
It was dramatic, rich, yet light and spongy. I was in love. That was my first soufflé experience.
My second soufflé experience (well, besides eating them) was in culinary school. We made a lot of soufflés over the course of those six months and trust me when I say this, the intimidation factor never diminished for me.
Soufflés aren’t complicated, but they are intimidating. I always said a little prayer whenever I put a soufflé into the oven.
The good news?
The great things about soufflés definitely outweigh the scary things. You can prepare them in advance (and just pop the ramekins into the oven before you serve dessert), the flavors and options are pretty endless, they contain very few ingredients, they are naturally gluten-free (for those interested!), they have a very short baking time (16-20 minutes), and well….they are impressive!
These raspberry soufflés get their intense flavor and natural color from raspberry puree. I recommend making the puree from frozen raspberries, because they are much less expensive and the flavor is indistinguishable. Save the fresh ones for garnishing!
Raspberry Soufflés
Ingredients
For the Raspberry Puree:
- 12 ounces frozen raspberries thawed
For the Soufflé:
- 4 large egg yolks
- 2½ ounces (70 g) granulated sugar
- 1½ tablespoons cornstarch
- 4 ounces raspberry puree see above
- juice of one lemon
- 4 egg whites room temperature
- pinch of cream of tartar
- pinch of kosher salt
- 1 ounce (28 g) granulated sugar
- powdered sugar for dusting
- fresh raspberries for garnishing
Instructions
- Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
- Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
- In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
- In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
- Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
- Pour the mixture carefully into the centerof the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
- Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.
76 Comments on “Raspberry Soufflés”
Can these be made ahead of time and then baked after dinner? I was able to do that with chocolate soufflés and they came out fine.
You can do this with some soufflés, but I haven’t tested it with this particular recipe and I don’t want to recommend something that I haven’t tested before – especially with a scuffle, which can be finicky. Sorry, I’ll definitely work on testing this in the future to see if that’s possible, but don’t want there to be any issues for you.
Not worth the time, effort, or ingredients. Followed the recipe after having made many other soufflés in the past and this collapsed into porridge immediately after coming out of the oven.
I’m really sorry to hear that. Souffles can be fickle, but I haven’t gotten this feedback on this recipe before, so I’m not sure how to help troubleshoot.
Just made this last night for my 13-year old’s birthday- he requested raspberry soufflé (fancy tastes!). It was perfection!! Puffed up sky-high & the flavor was magical. Great recipe; well done Laura!
Oh my gosh, thank you Allie!!! I’m so honored (also, good for your son, definitely fancy taste, haha!) and am so glad you enjoyed it!!!
I want to make two small souffles for a nice Christmas dessert but am a bit hesitant on dividing the recipe as so… How should I go about this?
Hi C! I’ve provided metric measurements for all of the ingredients in the recipe, and all of the egg numbers are even – so this should actually be pretty easy to just halve! Hope that helps!
This soufflé is amazing! I was able to make 5 of them from this recipe and they were breathtakingly delicious. Thank you Laura!
I left out the cream of tartar & salt.
Used 6 smaller ramekins.
Baked for 12 minutes.
They were perfect!
Being adults, I stirred some of the ramaining raspberry coulee with St. Germaine (eldeflower) liquer. YUM!
Note to self: make sure the oven rack is on the middle shelf. They browned on top, but were perfect in the center.
So happy to hear this!!! Thank you for your notes and feedback!
Hi Laura! I am going to attempt this recipe in a few days…so excited and so nervous. You mention that these can be made in advance and bake later…how does one go about that? Whip it all up, store in fridge, then remove when ready? Any guidance is appreciated!!
What size are the ramekins? I see several people have asked but that question hasn’t been answered on any…id LOVE to make these but need to know how many ounces the ramekins are. Thanks!
Yikes! I meant to respond to that other person’s question, and I must have gotten distracted by something. The ramekins that I use are 10 ounces in size (roughly 4.5 inches wide). Hope this helps!
Ha! You sound like me:) Thank you!!!
My ramikens must be smaller than yours, I had to use 2 soup mugs for the excess, and both of them fell, but the original 4 were amazing! What size ramikens did you use? I also spooned the leftover puree on after the powdered sugar. It made perfection even better!
Hi can I substitute strawberries for raspberries in this recipe. Never have enough raspberries!
Hi Sophia! Thanks for the question!! Unfortunately, I don’t think so – and I don’t feel confident that the recipe would turn out the same. Strawberries have a much higher water content than raspberries, so the puree would be much more watery and I think it would affect the structure of the dessert. You could use frozen raspberries? Sorry I can’t be more helpful!
I used homemade strawberry jam and it worked the same, so maybe!
I’m sorry you feel that way. I listed weight measurements, so I’m unsure what you mean by “it would be helpful to be more precise with the raspberries”? I’m not sure what you mean by jam mixture either, as it is simply a raspberry puree (and not liquid enough that it would simply fall through a sieve without some effort – but I will add slightly more instruction to make it clearer). I don’t see how it was a lazy recipe either, but if you don’t enjoy this blog or the writing attached to the recipe – feel free to go elsewhere.
I first made this in a cooking class i just put it in the oven hope it work
i also topped it off with raspberry whipped cream ad raspberry sugar
What size are the ramekins that you used for this recipe?
This souffle looks amazing! Your pictures are beautiful and very inviting! I have fallen flat for it and would love to try it.
Thank you so much! 🙂
Okay, stupid question from someone who has never, ever tried to make a souffle before: what size is a “souffle ramekin”?
Do you ever bake soufflés in a pan with water? Extra puree is nice served on warm souffles.
I’ve never heard of baking a soufflé in a water bath! Usually water baths are reserved for custards, or cakes that need to be cooked at an extremely low temperature for a long time. The extra raspberry puree is a bit too tart as a sauce, but it could work on a number of different things! 🙂
I see no measurement of cornstarch listed in ingredients. Mistake?
Is the sugar measured in a liquid measuring cup?
So sorry for only just getting back to you! That was an error on my part, I’ve gone and fixed to the recipe to reflect the cornstarch amount. Hope that helps! I always measure sugar in normal measuring cups (not liquid cups). Thanks for the comment Henry!
I have yet to attempt a souffle because FEAR IS MY ENEMY. I didn’t realize they could be baked off as needed, otherwise I probably would have tried on already but I just could never figure out the timing between photographing and serving. I can’t resist ALL THE BERRIES this year, so these seem like a worthy first go!
These souffles have my mouth watering. That raspberry sauce is so vibrant. Your photos are gorgeous. I always get a few gray hairs when photographing ice cream. Ugh, time crunch!
These are absolutely gorgeous!! You killed it with the photos, the steam rolling off the second last one is incredible!
Thanks so much Jessica!