Updated Nov 17, 2022
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A light and fluffy raspberry souffle recipe that’s naturally sweetened with honey, gluten-free and sure to impress all your dinner guests.
With Valentine’s Day right around the corner, I would be remiss if I didn’t post a pink recipe, right? Even though I’ve never been much of a pink girl, I think desserts are always the exception to the rule. And let’s be honest, it’s nice to switch gears from chocolate…or should I say the chocolate truffle tart I made two days ago? Oh, wow, was it rich and decadent. So this raspberry souffle dessert is almost the exact opposite as it’s light, airy and fluffy.
Now, I don’t have any plans on Sunday….welcome to the life of a single gal…but I’m celebrating with you all in spirit (and in leftover desserts). I have a few other fab desserts on the blog if you’re looking for inspiration, so make sure to check out my: Raw Mixed Berry and Vanilla Bean Cheesecake, Chocolate Avocado Pudding with Hazelnuts and Sea Salt, Roasted Cherry Cardamom Ice Cream and Molten Chocolate Cake with Coconut Whipped Cream. You can’t go wrong with any of those!
But if you’re looking for a sweet, pink, fluffy dessert, I’ve got you covered with this raspberry soufflé. And if you’re looking to impress a special someone, a soufflé always does the trick. Many people think soufflés are complicated and error prone, but trust me, this recipe is super easy and fairly fool-proof. The only trick with a soufflé is to serve it up immediately, as it’ll start to deflate a minute or so after being removed from the oven. You can see the deflation in progress as I took my photos. But no biggie. That’s just how soufflés are.
Now, if you’re going out for Valentine’s Day and/or plan on ordering a soufflé in a restaurant, make sure to double check the ingredients…as it might contain gluten! Restaurant soufflés commonly use flour (or cornstarch) to thicken up the puree of the flavoring. But in this recipe I use just a small amount of arrowroot, which is a perfect gluten-free substitute.
Powdered sugar usually adorns the top of soufflés (and helps to hide the golden top) – but I opted for a dollop of raspberry puree on this raspberry souffle. Just keeping it simple. But if you decide to use powdered sugar, I won’t tell!
- Preheat oven to 350 degrees fahrenheit.
- Butter the inside of six 4-ounce ramekins. Lightly dust with granulated maple sugar, place on a baking tray and set aside.
- Heat the frozen raspberries in a pot on medium heat. Add the lemon and 2 tablespoon of honey. Stir for 3-4 minutes until simmering and the raspberries have broken down into a puree.
- In a small bowl, stir together the arrowroot powder and water until a thin paste is formed. Add this to the raspberry puree and stir for an additional minute, until slightly thickened.
- Transfer the puree to a blender and blend for one minute. Pass the puree through a fine mesh sieve and into a bowl, to remove any remaining seeds. Place the bowl in the refrigerator to cool.
- While the puree is cooling, place the egg whites in a large mixing bowl. Use an electric mixer to beat the egg whites until soft peaks form. Slowly add the remaining 2 tablespoons of honey, beating until slightly glossy.
- Remove 1/4 cup of the cooled raspberry puree and set aside for garnish. Add half of the egg whites into the remaining raspberry puree and stir until combined. Don't worry about deflating the egg whites with this first addition. Gently fold in the remaining egg whites until combined, but not over mixed.
- Spoon mixture into the ramekins and bake for 10-12 minutes, until golden on top. Serve immediately with fresh raspberries and extra raspberry puree.
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