I’ve left this post rather late. Raspberry season (and summer) is fast coming to an end. There are still a few berries to be found in the raspberry hedges though and bramble time is just around the corner . Brambles would work perfectly here too, I’m certain.
Light and fluffy, sweet and pretty, these little desserts are like a cross between a soufflé and a meringue. Just make sure your serve them right away so their puffiness is at its best. 🙂
Pretty Raspberry Soufflés (adapted from Nigel Slater’s Real Fast Puddings)
(makes 4)
400g raspberries
25g caster sugar
4 medium egg whites
50g caster sugar
Butter
Icing sugar
Mint
- Use a food processor to whizz together 350g of the raspberries and 25g of caster sugar. Strain through a sieve. Reserve juice and discard seeds. Set aside.
- In a clean bowl, whisk the egg whites until stiff peaks form. Add the sugar a little at a time, whisking very briefly after each addition.
- Pour half of the raspberry juice into the egg whites and fold gently. Do not fully combine! You want a ripple effect rather than a uniform raspberry flavour/colour.
- Spoon the mixture into buttered ramekins and bake in a 180 oC oven for 10-15 mins until risen and golden on top.
- Serve drizzled with the remaining juice and sprinkled with mint and the leftover raspberries.
A Wee Bit of Cooking 
So delicate and pretty.
Wow, these look seriously delicious. I just adore the photos!
I thought Nick Nairn when I saw your post title. He does scrumptious raspberry souffles. These are so pretty. I mourn the end of berry season. It is the best time of the year for me.
Beautiful and I love love love the quirky shapes on top, so much nicer than the flat tops we normally see! Yay!
That is a lovely healthy dessert. I almost bought raspberries today at the market. Wish I had now!
Too pretty to eat!!
Absolutely beautiful.
Wow, these sound and look AMAZING! I’ve never made a souffle – am always a bit scared of them – but I might just have to give this a shot!
Making something so pretty from so few ingredients looks like a conjuring trick !
what a divine looking pud!
We have autumn fruiting raspberries at the allotment that have really come into their own over the last few weeks. We get fruit until the end of September (October some years when September has been warm and dry).
Yum oh yum!
Made Darina Allen meringues recently where you whip egg whites and sugar together at start, easier but longer!
Wow, they are SO pretty! Look just delicious. Definitely want to give them a try.
Thank you for this recipe! These souffles look beautiful.
Can frozen raspberries be substituted???
These are so pretty I must try this recipe!
they look absolutely delicious!!