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Fluffy Raspberry Soufflé

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This Fluffy Raspberry Soufflé is a light and elegant French-inspired dessert featuring fresh raspberries and whipped egg whites. Airy, subtly sweet, and beautifully risen, it’s a perfect show-stopper for special dinners or romantic occasions.

Ingredients

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (plus more for coating ramekins)
  • 3 large egg whites
  • 1/8 tsp cream of tartar (optional)
  • 1 tsp lemon juice
  • Powdered sugar, for dusting
  • Unsalted butter, for greasing ramekins

Instructions

  1. Preheat oven to 375°F (190°C). Grease 4 ramekins with butter and coat with granulated sugar.
  2. Puree raspberries and strain through a fine mesh sieve to remove seeds. Measure out about 1/2 cup of puree.
  3. In a small saucepan, gently heat raspberry puree with 2–3 tablespoons of sugar and lemon juice until sugar dissolves. Let cool completely.
  4. In a clean bowl, beat egg whites (with cream of tartar, if using) until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold the cooled raspberry puree into the beaten egg whites, taking care not to deflate the mixture.
  6. Spoon mixture into prepared ramekins. Level the tops with a spatula and run your thumb around the inside edge for an even rise.
  7. Bake for 12–15 minutes, or until soufflés are puffed and lightly golden.
  8. Dust with powdered sugar and serve immediately.

Notes

  • Use frozen raspberries if fresh are unavailable—thaw and drain well before pureeing.
  • Raspberry puree can be made ahead of time and stored in the fridge.
  • Soufflés should be served immediately as they deflate quickly after baking.
  • Add vanilla or almond extract, lemon zest, or top with whipped cream or extra raspberry sauce for flavor variations.

Nutrition

Find it online: https://cookedbymaya.com/fluffy-raspberry-souffle/