Raspberry souffles

imageWe had such a wonderful crop of berries last summer and I managed to freeze about 30 kg of them!  These souffles are perfect to show-off the flavour of raspberries as they are not too sweet.

Type: Sweets

Difficulty: Easy

Serves: 4 at home or 24 tastes in the classroom

Fresh from the garden: raspberries, lemons, eggs

Recipe source: Majura Kitchen Garden


  • metric measuring spoons & cups
  • small microwave-proof bowl
  • pastry brush
  • chopping board & non-slip mat
  • 1 small knife
  • small soufflé dishes or ramekins
  • scales
  • bowls – 1 small, 1 medium, 1 large
  • fork
  • beaters
  • juicer
  • large metal spoon
  • metal teaspoon
  • wire rack



  • 250 g raspberries, fresh or frozen
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar, plus extra for dusting
  • 1 tablespoon cornflour
  • 2 teaspoons water
  • 5 eggwhites, at room temperature
  • 2 tablespoons caster sugar, extra
  • 1 tablespoon butter
What to do

  • Set out your ingredients.
  • Preheat the oven to 180oC.
  • Melt the butter in the small microwave-proof bowl. Brush the soufflé dishes with the butter and dust with the extra caster sugar. Give each dish a gentle tap upside down to remove any extra caster sugar.
  • Juice the lemon.
  • Mash the raspberries with the lemon juice and 2 tablespoons sugar with the back of a fork.
  • Blend the cornflour with the water and add to the raspberry mixture.
  • Separate the yolks from the whites, making sure there is no yolk in the whites.   Beat the whites until they form soft peaks. Add the extra caster sugar, a teaspoon at a time, and beat until the meringue is stiff and glossy.
  • Fold a third of the meringue through the raspberry mixture using a metal spoon, then gently fold in the remaining meringue.
  • Use a metal teaspoon to two-thirds fill the soufflé dishes.
  • Bake for 8 – 10 minutes or until well risen. Serve immediately.


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