Gordon Ramsay Teaches Cooking Restaurant Recipes at Home S41 E14 Raspberry Soufflé

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine is often less expensive.

raspberries

🥗Healthier: blackberries

💰Cheaper: frozen raspberries

Blackberries provide similar flavor with fewer calories, while frozen raspberries are often more affordable.

Preheat the oven to 375°F.

Butter the ramekins and dust with sugar, tapping out the excess.

Puree raspberries in a blender until smooth, then strain to remove seeds.

In a saucepan, combine raspberry puree and sugar over medium heat until sugar dissolves, about 2-3 minutes.

Remove from heat and let cool slightly before adding vanilla extract and flour, mixing well.

In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks form.

Gently fold the raspberry mixture into the egg whites until just combined, being careful not to deflate the mixture.

Spoon the mixture into prepared ramekins, filling them about 3/4 full.

Bake in the preheated oven for 12-15 minutes, until puffed and golden on top.

Remove from the oven and dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens