Individual Raspberry Souffles
Individual Raspberry Souffles are an elegant berry dessert that will wow your guests! A list of tips will guide you through the process. Made right before serving, these souffles will puff above the ramekin and tantalize those lucky taste testers!
Berry Desserts are always a favorite with my crew. Save this souffle recipe for those times you spy beautiful, luscious berries in the produce department. The intense fresh raspberry flavor in this recipe makes a scrumptious and impressive grand finale!
What Is a Souffle?
I grew up loving my mom’s spinach souffle, which does not puff up and deflate like a fluffy dessert souffle. So is that a true souffle?? Apparently not. According to my Food Lover’s Companion, a souffle is a light airy mixture that usually begins with a thick egg-yolk based sauce or puree that is lightened by stiffly beaten egg whites. Souffles may be savory or sweet, hot or cold.
The word souffle is derived from the French word, souffler, meaning to inflate. But beware, once a souffle leaves the oven, it starts to deflate!
What Is the Best Souffle Dish?
A classic souffle dish is round, oven-proof with straight sides which assist the souffle to rise out of the dish. To facilitate the inflation process, the interior is often buttered, then sugar (or bread crumbs) is dusted across the surface giving the batter something to grip to as it poofs its way up! Often they are white ceramic dishes with vertical ridges from the top to bottom. These individual raspberry souffles use 8-ounce ramekins.
Tips on How to Make a Souffle
- Start by preheating the oven and prepping the ramekins by buttering and dusting with sugar. Set aside until ready to bake.
- The eggs are separated when making a souffle. Cold eggs separate more easily, but room temperature egg whites have more volume when beaten. So separate fresh out of the fridge, but let the whites warm before whipping.
- Break your eggs on a flat surface, which lessens the chance of a sharp shell edge from piercing the yolk. Also, use 3 bowls when separating the eggs. One for the whites, one for the yolks, and a third to initially catch each egg white before moving it to the official whites bowl.
- PRO-Tip: The reason for the 3 bowls is if any egg yolk, even a minuscule amount, gets into the whites, they will not inflate properly when beaten. So collect the white in the third bowl and only if no yolk has contaminated it, move it into the final collection bowl. The bowls also must be clear of any grease or oil for the whites to beat well.
- Make the fruit puree as directed. Strain out the raspberry seeds as the texture will be much better without them. The yolks will be added to the puree.
- PRO-Tip: Add a bit of cream of tartar to the egg whites before whipping. The acid in the powder helps aerate the whites more quickly as well as stabilize them. The whites are beaten to soft peaks, meaning they are just starting to hold their shape when the beater is held upside-down.
- NOTE: Do as I say and not as I did! I slightly over whipped my egg whites so my souffle tops had cracks! They were still delicious, but not picture perfect souffle. I’m used to making meringues that are whipped past soft to firm peaks.
- Lighten the raspberry puree by using a rubber spatula and folding in a third of the egg whites, trying not to deflate the mixture by over mixing. Repeat with another third, then the final third.
- Divide the batter evenly in the ramekins. Smooth the top, then run your finger around the inside of each ramekin. Bake on a baking sheet on a lower shelf of the oven. Do not open the door while they are baking.
- PRO-Tip: Souffles must be timed so they come out of the oven when you’re ready for dessert. They will start to deflate as soon as they hit room air.
- There are differing opinions on when a souffle is done. Some say the very center can be a bit wobbly, others say it must be cooked so that a needle inserted in the center comes out dry. As long as it’s not overcooked or runny, it will be tasty!
- You’ll note that the color is muddied even using vibrant fresh red raspberries. This is normal so save some berries to garnish for a pop of color.
More Souffles You’ll Love:
- Spring Carrot Souffle from The View from Great Island
- Individual Chocolate Souffles
- Fresh Strawberry Souffles
- French Gruyere Souffle
- Cheesy Spinach Souffle
- Carrot Souffle
- Chocolate Souffle Cake
- More of the Best Dessert Recipes
This recipe was first shared in June 2011. Photos and text were updated in 2020.
- 1 tablespoon of butter plus more for greasing ramekins
- 3/4 cup sugar, plus more for dusting ramekins
- 2 cups fresh raspberries, plus extras for the bottom of ramekins
- 4 eggs, separated
- Pinch of cream of tartar
- Powdered sugar for garnishing
- Preheat oven to 350º. Grease 4 8-ounce ramekins with butter, then dust with sugar. Set 4-5 raspberries in the bottom of each ramekin if desired. Set aside.
- Make fruit puree by heating the 2 cups of raspberries, 3/4 cup of sugar and 1 tablespoon of butter in small saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes till sugar is dissolved. Remove from heat, cool slightly, then strain to remove raspberry seeds. Whisk in egg yolks.
- In a clean, grease free bowl, beat the egg whites and cream of tartar to soft peaks. Fold one third of whipped whites into the raspberry puree to lighten it. Then gently fold the rest of the whites into the puree. Spoon into prepared ramekins and place ramekins on cookie sheet. Bake in the middle of the oven for about 20 minutes. They should puff over the rim and have a slight jiggle in the center.
- Dust with powdered sugar and serve immediately.
Yield: 4 servings
!Adapted from the Food Network.
These must be timed so they are baked near the end of your meal, so they can be served fresh out of the oven!
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Serving Size:1 souffle
Amount Per Serving: Calories: 391Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 194mgSodium: 95mgCarbohydrates: 75gFiber: 4gSugar: 70gProtein: 7g
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