Raspberry Souffle #2

raspberry souffle

Raspberry Souffle #2

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Calories: 747


  • 1 tbsp gelatine
  • 3 tbsp hot water
  • 1/4 pint fresh raspberries
  • 2 tsp lemon juice
  • 2 oz icing sugar sifted
  • 2 size 3 egg whites
  • 1/4 pint double cream


  • Note For variable speed food processors only
  • Prepare a 1/2 litre, (1 pint) souffle dish by putting a 10 cm (4 inch) strip of greaseproof paper around the dish, making sure the paper stands 4 - 5 cm (1 1/2 - 2 inch) above the edge of the dish. Tie on securely with string.
  • Put the gelatine and hot water in a basin and stir over a pan of boiling water until dissolved.
  • Puree the raspberries on a low speed, and with the machine still running, add the lemon juice, dissolved gelatine and icing sugar. Turn out into a bowl and reserve.
  • Whisk egg whites to a stiff snow and turn out into a bowl, reserve. Whisk the cream to a soft piping consistency.
  • On a low speed add the whisked egg whites and raspberry puree to the whipped cream, and gently fold everything together.
  • Pour into the prepared souffle dish. The mixture should reach almost to the top of the paper.
  • Chill until firm and set. Just before serving ease paper away from the mixture with a knife dipped in hot water.
  • Decorate with whipped cream and whole raspberries.
Calories: 747 kcal
Carbohydrates: 75 g
Protein: 16 g
Fat: 45g
Saturated Fat: 27 g
Cholesterol: 162 mg
Sodium: 163 mg
Potassium: 378 mg
Fiber: 8 g
Sugar: 62 g
Vitamin A: 1779 IU
Vitamin C: 36 mg
Calcium: 117 mg
Iron: 1 mg
Ingredients Fruits, Raspberry
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