Company logo
Green head login icon
Green delivery truck icon FREE UK Mainland Delivery over £49
Green shop front icon 12,000+ products - Shipping worldwide since 1963
Rated "Excellent" by our customers
Trustpilot
Rated "Excellent" by our customers
Trustpilot

Search recipes

Filter your search:











Search tips...

Rated excellent by our customers
Trustpilot
A banner showing the Scottish flag
A banner saying Organic September

This Month's Specials

Picture of Whole Almonds ORGANIC
Whole Almonds ORGANIC
Real Foods
Picture of Pumpkin Seeds ORGANIC
Pumpkin Seeds ORGANIC
Real Foods

Low Sugar French Raspberry Souffle Recipe

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:

Cuisine

French

Time

15 - 30 mins

Skill Level

Confident

Serves

4

Courses etc.

Desserts
Easter Recipes

You will need

IngredientAdd
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.

Please rate this recipe and/or send us your comments or questions

Write a review

E-mail:

Shopping List

Picture of Raspberries ORGANIC
Raspberries ORGANIC
Real Foods (125g)
£3.65
Awaiting stock
Picture of Xylitol 100% Sweetener
Xylitol 100% Sweetener
Total Sweet (225g)
£3.65
Pre-Order now for dispatch after 18/09/2024
Picture of Raw Cane Demerara Sugar
Raw Cane Demerara Sugar
Real Foods
Picture of Icing Sugar ORGANIC
Icing Sugar ORGANIC
Real Foods
Picture of Caster Sugar ORGANIC
Caster Sugar ORGANIC
Real Foods