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Low Sugar French Raspberry Souffle Recipe

Name: Low Sugar French Raspberry Souffle Recipe
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: a little soft butter, to grease ramekins; a little sugar, to dust the ramekins; 150g fresh raspberries OR; 150g frozen raspberries; 1 Tbsp sugar (optional) OR; 1 Tbsp xylitol (optional); 1 Tbsp or 10g cornstarch; 4 eggs, whites only; Icing sugar to plate

Don't be intimidated by souffles. Try this low-sugar fail-proof raspberry souffle recipe and you will be wowing your friends and family with these pink beauties.

Posted by: michael
On: 13/01/2014

Cuisine

French

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Desserts
Easter Recipes

You will need

Ingredient	Add
a little soft butter, to grease ramekins	Available only in our Edinburgh shops	More products
a little sugar, to dust the ramekins		More products
150g fresh raspberries OR	Awaiting stock	More products
150g frozen raspberries	Available only in our Edinburgh shops	More products
1 Tbsp sugar (optional) OR		More products
1 Tbsp xylitol (optional)		More products
1 Tbsp or 10g cornstarch	Awaiting stock	More products
4 eggs, whites only	Available only in our Edinburgh shops	More products
Icing sugar to plate		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Brush 4 individual ramekins with softened butter, using upward strokes. Sprinkle with sugar and put in the deep freezer to set until you are ready to cook the souffles.
Blend the raspberries until as smooth as possible. Strain the raspberry puree if you wish, but better still, do not strain, as the raspberry seeds provide extra nutrition and give an interesting crunch to the souffle.
If using, add the sugar or xylitol to the raspberry puree and cook it on medium heat for about 10 minutes or just until the sugar or xylitol has dissolved.
Mix the cornstarch with a little cold water and add to the raspberry puree.
Cook over low heat until thickened to a jam-like consistency. Set aside.
Whisk the egg whites to semi firm peaks.
Carefully fold 1/3 of the egg whites into the raspberry preparation, then another 1/3, and finally the rest.
Take the prepared ramekins out of the freezer, fill them and put them in the hot oven for about 8 minutes or until the souffles have risen well above the ramekin line and their tops are slightly browned.
Sieve a little icing sugar over the souffles if you wish, and serve immediately, perhaps topped with a few fresh raspberries.