Raspberry and white chocolate soufflé
45 minutes
Prep time
8 minutes
Cooking time
14 Servings


For the base

150 g sugar
100 ml water
1 kg frozen raspberries
45 g cornflour

Soufflé mix

butter, at room temperature for greasing moulds
500 g egg whites (between 15–20 eggs, 1 egg white is normally 30 grams)
125 g sugar
100 g white chocolate, chopped

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  1. For the base, mix the sugar and water together in a saucepan and bring up to 110°C. Add the raspberries and cook until soft.
  2. To finish, mix the cornflour with a little of the raspberry juice or water and then add it to the raspberries and boil for at least five minutes to ensure the cornflour is cooked.
  3. Blend in a mixer and then pass through a chinois to ensure all the seeds are separated. Allow to cool.

Soufflé Mix

  1. Pre heat oven on Fan Plus 180˚C
  2. Prepare the soufflé moulds by brushing the insides with room temperature butter and then keep in the fridge on a baking tray until ready to use.
  3. For the soufflé mix, whisk the egg white and sugar together to make a soft meringue. Add to the raspberry mix and gently fold together. Mix in the chopped white chocolate.
  4. Fill a piping bag with the mix and pipe into the moulds.
  5. Place the moulds in pre heated oven, on shelf position 2, for 8 minutes. Serve immediately.


  • The capacity of the moulds suggested are 150 ml
  • The recipe can easily be halved to serve 7


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