Pretty Little Raspberry Soufflés

I’ve left this post rather late.  Raspberry season (and summer) is fast coming to an end.  There are still a few berries to be found in the raspberry hedges though and bramble time is just around the corner .  Brambles would work perfectly here too, I’m certain.

Light and fluffy, sweet and pretty, these little desserts are like a cross between a soufflé and a meringue.  Just make sure your serve them right away so their puffiness is at its best.  :)

Pretty Raspberry Soufflés (adapted from Nigel Slater’s Real Fast Puddings)

(makes 4)

400g raspberries

25g caster sugar

4 medium egg whites

50g caster sugar

Butter

Icing sugar

Mint

  • Use a food processor to whizz together 350g of the raspberries and 25g of caster sugar.  Strain through a sieve.  Reserve juice and discard seeds.  Set aside.
  • In a clean bowl, whisk the egg whites until stiff peaks form.  Add the sugar a little at a time, whisking very briefly after each addition.
  • Pour half of the raspberry juice into the egg whites and fold gently.  Do not fully combine!  You want a ripple effect rather than a uniform raspberry flavour/colour.
  • Spoon the mixture into buttered ramekins and bake in a 180 oC oven for 10-15 mins until risen and golden on top.
  • Serve drizzled with the remaining juice and sprinkled with mint and the leftover raspberries.

16 thoughts on “Pretty Little Raspberry Soufflés

  1. I thought Nick Nairn when I saw your post title. He does scrumptious raspberry souffles. These are so pretty. I mourn the end of berry season. It is the best time of the year for me.

  2. what a divine looking pud!
    We have autumn fruiting raspberries at the allotment that have really come into their own over the last few weeks. We get fruit until the end of September (October some years when September has been warm and dry).

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