Raspberry Souffle | 2018-02-12 | daily-sun.com

food diary

Raspberry Souffle

By ATM Ahmed Hossain, Chef, Dhaka Regency Hotel & Resort     12 February, 2018 12:00 AM printer

Raspberry Souffle

This is naturally flavored and naturally colored raspberry souffle recipe! It is the perfect dessert to wow your guests.



•             Melted butter for brushing

•             Frozen raspberries - 300 gram

•             Lemon juice - 2 tablespoons

•             Sugar - ¼ cup

•             Corn flour - 1 tablespoon

•             Water - 3 teaspoons

•             Egg white - 5 pieces

•             Sugar superfine - 1/3 cup extra

•             Icing sugar for dusting




•             Preheat oven to 180ºC (350ºF). Brush 4x1 cup-capacity (250ml) ramekins with butter, dust with sugar and place on a baking tray.

•             Place the raspberries in a saucepan over low heat and cook for 3–4 minutes. Blend raspberries until smooth.

•             Pass the purée through a sieve and return to the pan over low heat. Add the lemon juice and sugar and stir until sugar is dissolved.

•             Increase heat to medium and bring to the boil. Whisk to combine the corn flour and water, add to the raspberry purée and whisk for 1 minute.

Refrigerate until cold.

•             Place the egg whites in an electric mixer and beat until soft peaks form. Add the extra caster sugar in a thin stream and beat until glossy.

•             Fold through the raspberry purée and spoon into ramekins. Bake for 12–15 minutes. Dust with icing sugar.