Raspberry Soufflé

A Kendall Oberto Recipe

Raspberry Soufflé

This recipe is adapted from one from the illustrious Marc Murphy. It is a super simple recipe but final preparation and cooking must be done close to the time you want to enjoy it.
Kendall’s notes:
I used regular sugar in the food processor to coat the ramekins. I also used it for the raspberry “jam”. I used monkfruit powdered sugar for the sugar in the egg whites at 1/2 strength.
I probably used 2x the fresh raspberries on the bottom of the ramekins, maybe 6 per ramekin. The cooking was tricky. Need to go to the lower third of the oven next time and maybe reduce to 400 vs 425 degrees. The tops got too crispy.
Cook Time 1 hour 25 minutes
Servings 4 people


  • 1 tbsp unsalted butter, at room temperature, for ramekin's
  • 3 tbsp superfine sugar (can sub granulated sugar that has been processed in a food processor)
  • 3 tbsp raspberry liqueur, such as Chambord
  • 1/2 tbsp fresh lemon juice
  • 1 1/2 cups fresh raspberry, plus more for garnish if desired
  • 4 large egg whites, at room temperature
  • pinch of cream of tartar
  • 4 tbsp powdered sugar, plus more for garnish
  • small springs of mint for garnish (optional)


  • Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the soufflés rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
    In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
    Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
    Preheat the oven to 425 degrees F; position the rack in the bottom third of the oven.
    Divide the remaining 1/2 cup raspberries among the ramekins and top evenly with the reserved raspberry. Set aside in the refrigerator until ready to use.
    In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the soufflé batter into the ramekins, smoothing it over by lightly tapping the ramekins to level them or mounding the batter, like cotton candy, if you want a more rustic look. For a classic soufflé look, carefully and thoroughly wipe around the ramekin edges.
    Place the ramekins on a rimmed baking sheet and bake until the soufflés are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, sprinkle with powdered sugar, additional raspberries, and a sprig of mint if desired.


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