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Gordon Ramsay Raspberry Soufflé Recipe

Gordon Ramsay Raspberry Soufflé Recipe

My Gordon Ramsay-style raspberry soufflé recipe — a concentrated fruit purée, properly whisked egg whites, and a hot oven for a tall, even rise.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 People
Course: Dessert
Cuisine: British, French
Calories: 130
Ingredients Method Notes

Ingredients
  

  • Unsalted butter softened, for greasing
  • Caster sugar for coating
  • 300 g fresh or frozen raspberries
  • 80 g caster sugar plus extra for the purée
  • 1 tbsp lemon juice
  • 4 large egg whites
  • Pinch of salt
  • Icing sugar for dusting

Method
 

  1. Butter and sugar-coat ramekins, chill.
  2. Simmer raspberries with sugar and lemon juice 5–6 minutes.
  3. Sieve, then reduce further 3–4 minutes. Cool.
  4. Preheat oven with a tray inside.
  5. Whisk egg whites and salt to soft peaks, add sugar, whisk to stiff and glossy.
  6. Fold whites into raspberry purée in stages.
  7. Fill ramekins, level, run thumb around rim.
  8. Bake on hot tray 10–12 minutes.
  9. Dust with icing sugar, serve immediately.

Notes

Reduce the raspberry purée properly for concentrated flavour.
Whisk egg whites in a completely clean, dry bowl for the best rise.
Fold gently in stages to preserve the air in the mixture.
Serve immediately — soufflés deflate quickly once out of the oven.