Raspberry Souffle
28 Comments
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!
Enjoy!
Raspberry Souffle
Description
Ingredients
- 1 tbsp butter
- 2 tbsp maple sugar
- 350 g frozen raspberries
- 4 tbs honey, divided
- 2 tsp lemon juice
- 2 tsp arrowroot powder
- 3 tsp water
- 4 egg whites
- fresh raspberries for garnish
Instructions
- 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.
Nutrition
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What is 350 g equal to in cups? I don’t have a scale. This sounds yummy can’t wait to try it.
Hi Darlene – That will be just a little under 2 cups of frozen berries.
Can I use frozen strawberries for this recipe?
I haven’t tried, but I’m thinking it should work!
This was so good!! I added a few freeze-dried strawberries for even more flavor.
Stunning raspberry souffle! Make as written and it came out delicious. I thought about halving the recipe because it’s just me and my husband. Oh, well. I think we’ll manage to eat them all! Thank you.
This looks incredible! I have been buying berries like crazy lately, so I am definitely going to give this a go. Thanks for the recipe!!
This will be a perfect way to utilize berries this season :)
Oh, I love a pink dessert and souffles are one of my favorite desserts. I love how light and airy these were when they came out of the oven! Perfect perfect perfect!
So glad this souffle turned out perfectly Cyndy!
I can never say no to a souffle, especially when it looks this good and tastes this delicious.
You can never go wrong with a raspberry souffle :)
Is there a substitute for the egg?? Thanks
Hi Amanda – I haven’t tried using an egg substitution yet for this recipe unfortunately. But, if you do try using something else, do let me know how it turns out!
Thank you for sharing(: is there any way to make a chocolats version of this? With cocoa powder? Skipping the raspberries? Xx
You can definitely make a chocolate souffle, but it needs a few more tweaks. I plan to add a recipe for it in the future. :)
Hi, are there any substitutes for buter? I can’t have dairy, gluten or nuts.
Thanks xoxo
You could use coconut oil or any other oil. :)
Oh, thanks sorry I commented twice.
Are you able to substitute the buter. I am dairy free.
Yes, no problem. You could use coconut oil or any other oil.
Can I use fresh raspberries if so how much ?
Is it possible to replace arrow root powder with coconut flour?
Hi Elisabeth – unfortunately, no. Coconut flour is too absorbant. Tapioca flour might work, but not sure as I haven’t tried it. :) x
How gorgeous are these soufflés? I love that they are made with clean ingredients and are pink!
They’re so easy to make as well – another bonus! :) x
Such a festive Valentine’s Day dessert! Love it! And thank you for the soufflé tip for restaurants – I feel stupid that I just assumed soufflés always contain gluten.. but maybe it’s a good thing, since I never ordered it by mistake? Haha. Have a wonderful weekend!
Yeah, some do, some don’t…so it’s probably best you always avoided. Besides, homemade are better anyway! Happy V-day! :) x