5 from 18 votes
Raspberry Souffle
Raspberry Souffle is a delicate baked dessert made by folding a smooth raspberry puree into softly beaten egg whites sweetened with honey. The raspberry base is thickened with arrowroot and cooled before mixing with the fluffy meringue, then baked in sugared ramekins to form a light, airy souffle with vibrant fruit flavor and a gently sweet taste.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
6
Calories:
122 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 1 tbsp butter
- 2 tbsp maple sugar
- 350 g raspberries frozen
- 4 tbs honey divided
- 2 tsp lemon juice
- 2 tsp arrowroot powder
- 3 tsp water
- 4 egg white
- raspberries fresh, 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.
Cup of Yum
Nutrition Information
Calories
122kcal
(6%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
51mg
(2%)
Potassium
141mg
(3%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
80IU
(2%)
Vitamin C
15.9mg
(18%)
Calcium
19mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 122
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 51mg | 2% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 15.9mg | 18% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.