Alice Rose A raspberry soufflé lives or dies on two things: how concentrated the fruit flavour is, and how well the egg whites are whisked and folded through.
This recipe reduces the raspberry purée down before it goes anywhere near the egg whites, which keeps the fruit flavour intense despite being diluted by all that whisked air, and takes real care over the folding stage so the rise stays even rather than lopsided.
It’s a dessert that looks considerably more impressive than the effort it actually takes.
Why Reducing the Raspberry Purée First Keeps the Flavour Concentrated
Raspberries are made up mostly of water, and a soufflé base needs to be quite concentrated in flavour to stand up against the sheer volume of air whisked into the egg whites.
Simmering the raspberry purée down before it’s combined with anything else drives off a good amount of that water, leaving behind a much more intensely flavoured base than raw or lightly cooked raspberries would provide.
Folding the whisked egg whites into that base gently, rather than stirring vigorously, is what preserves the air that’s been carefully built up. Overworking the mixture at this stage knocks out air and results in a soufflé that rises unevenly, or barely at all, no matter how well the egg whites were whisked to begin with.
Ingredients for Gordon Ramsay Raspberry Soufflé
- Unsalted butter, softened, for greasing
- Caster sugar, for coating the ramekins
- 300g fresh or frozen raspberries
- 80g caster sugar, plus extra for the purée
- 1 tbsp lemon juice
- 4 large egg whites
- Pinch of salt
- Icing sugar, for dusting
How to Make Gordon Ramsay Raspberry Soufflé — Step by Step
Step 1 — Prepare the Ramekins
Brush 4 ramekins generously with softened butter, using upward strokes. Coat with caster sugar, tapping out any excess. Chill while you prepare the rest.
Step 2 — Make the Raspberry Purée
Simmer the raspberries with 2 tablespoons of caster sugar and the lemon juice in a small pan for 5–6 minutes, until softened and reduced.
Step 3 — Sieve
Push the mixture through a fine sieve to remove the seeds, leaving a smooth purée. Return to the pan and simmer for a further 3–4 minutes, until thickened and concentrated. Cool to room temperature.
Step 4 — Preheat the Oven
Preheat the oven to 200°C / 180°C fan / Gas 6. Place a baking tray inside to heat up.
Step 5 — Whisk the Egg Whites
In a clean, dry bowl, whisk the egg whites and salt to soft peaks. Gradually add the remaining caster sugar, whisking until glossy and stiff.
Step 6 — Fold Together
Fold a third of the whisked whites into the cooled raspberry purée to loosen it. Gently fold in the remainder in two more additions, taking care to keep as much air in the mixture as possible.
Step 7 — Fill the Ramekins
Divide the mixture between the prepared ramekins, filling to the top and levelling with a palette knife. Run your thumb around the inside rim to help the soufflé rise evenly.
Step 8 — Bake
Place on the hot baking tray and bake for 10–12 minutes, until well risen and just set.
Step 9 — Serve Immediately
Dust with icing sugar and serve immediately, straight from the oven.
My Top Tips for the Best Gordon Ramsay Raspberry Soufflé
Reduce the raspberry purée properly before combining it with the egg whites, as a watery base won’t have enough concentrated flavour to carry the finished soufflé.
Whisk the egg whites in a completely clean, dry bowl, as any trace of grease or yolk will stop them reaching full volume.
Fold gently and in stages, as overworking the mixture knocks out the air that gives the soufflé its rise.
Run your thumb around the rim of the filled ramekin, as this small step helps the soufflé rise straight up rather than at an angle.
Serve the moment it comes out of the oven, as soufflés begin deflating within a couple of minutes of leaving the heat.
Serving Suggestions
Serve immediately, dusted with icing sugar, alongside a small jug of pouring cream or a scoop of vanilla ice cream on the side, added at the table just before eating.
How to Store Gordon Ramsay Raspberry Soufflé
In the fridge: The raspberry purée base can be made up to 2 days ahead and stored covered in the fridge. The whisked egg whites must be prepared fresh just before baking.
In the freezer: Not suitable for freezing at any stage, as both the purée and the finished soufflé lose their texture significantly.
Gordon Ramsay Raspberry Soufflé Recipe
Ingredients
Method
- Butter and sugar-coat ramekins, chill.
- Simmer raspberries with sugar and lemon juice 5–6 minutes.
- Sieve, then reduce further 3–4 minutes. Cool.
- Preheat oven with a tray inside.
- Whisk egg whites and salt to soft peaks, add sugar, whisk to stiff and glossy.
- Fold whites into raspberry purée in stages.
- Fill ramekins, level, run thumb around rim.
- Bake on hot tray 10–12 minutes.
- Dust with icing sugar, serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay Raspberry Soufflé
Can I make the raspberry base ahead of time?
Yes — the reduced purée can be made up to 2 days ahead and kept covered in the fridge, bringing it to room temperature before folding in the freshly whisked egg whites.
Why didn’t my soufflé rise?
This is usually from overmixing when folding in the egg whites, a bowl that wasn’t completely clean and dry, or an oven that wasn’t hot enough when the soufflés went in.
Can I use frozen raspberries instead of fresh?
Yes — defrost them first and use exactly the same method, as the purée is cooked and sieved regardless of whether the fruit started fresh or frozen.
Why did my soufflé rise unevenly?
This usually comes from overworking the mixture while folding, or from not running your thumb around the rim of the ramekin before baking, both of which help guide an even rise.
