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Gordon Ramsay Raspberry Souffle

Gordon Ramsay’s Raspberry Soufflé is a delightful gourmet treat that will impress all of your guests. Honey-sweetened, gluten-free, and ready in just 15 minutes, this stunning dessert is sure to be the highlight of your meal.

Try More Gordon Ramsay Recipes:

💗 Why You’ll Love This Raspberry Souffle Recipe:

  • Intense Raspberry Flavor: Bursting with the bold taste of raspberries.
  • Airy Texture: Whipped egg whites create a light and fluffy soufflé.
  • Natural Sweetness: Subtle sweetness from honey, not overly sugary.
  • Elegant Presentation: Beautifully browned tops served with raspberry drizzle and fresh berries.
  • Easy Elegance: Achieve a restaurant-quality dessert with a simple recipe.

❓ What Is Gordon Ramsay’s Raspberry Souffle Recipe?

Gordon Ramsay’s Raspberry Soufflé is a tasty treat that features a raspberry puree base, egg whites flavored with honey, and a squeeze of lemon. It’s baked until light and fluffy, served with additional raspberry puree and fresh raspberries.

Gordon Ramsay Raspberry Souffle
Gordon Ramsay Raspberry Souffle

🍒 Gordon Ramsay Raspberry Souffle Ingredients

  • 1 tbsp butter
  • 2 tbsp maple sugar
  • 350 g frozen raspberries
  • 4 tbsp honey, divided
  • 2 tsp lemon juice
  • 2 tsp arrowroot powder
  • 3 tsp water
  • 4 egg whites
  • fresh raspberries for garnish

🥧 How To Make Gordon Ramsay Raspberry Souffle

  1. Turn the oven temperature up to 350 degrees F.
  2. Prepare six 4-ounce ramekins by buttering their interiors. Sprinkle with maple sugar granules, then lay aside on a baking tray.
  3. Bring the frozen raspberries to a simmer in a pot. Put in the squeezed lemon and 2 tbsp of honey.
  4. Stir for 3 to 4 minutes, or until the raspberries have reduced to a purée and the liquid is simmering.
  5. Blend the arrowroot powder and water into a smooth paste in a small bowl.
  6. Stir this into the raspberry puree for a full minute, or until the mixture has thickened somewhat.
  7. Put the purée in a blender and whir it for a minute until smooth. Pour the purée into a bowl through a fine-mesh sieve to catch any stray seeds. Put the bowl into the fridge to chill down.
  8. Whip the egg whites in a large bowl while you wait for the puree to cool. Fold the egg whites into gentle peaks using an electric mixer.
  9. Blend in the last 2 tablespoons of honey gradually until a small sheen forms.
  10. Take a quarter cup of the raspberry puree when it has cooled and use it as a garnish.
  11. Stir the remaining raspberry puree and half of the egg whites together. Do not fear that this initial addition will deflate the egg whites.
  12. Add the rest of the egg whites slowly, mixing just enough to combine.
  13. Fill the ramekins with the mixture and bake for 10 to 12 minutes, or until the tops are brown.
  14. Serve right away with additional raspberry puree and fresh raspberries.

💭 Recipe Tips

  • Whip Wisely: Achieve gentle peaks in egg whites for a fluffy result.
  • Chill Puree: Ensure raspberry puree is well-chilled before folding.
  • Handle with Care: Gently fold puree into egg whites, avoiding overmixing.
  • Quick Bake: Bake promptly for optimal rise and browning.
Gordon Ramsay Raspberry Souffle
Gordon Ramsay Raspberry Souffle

🍨 What Goes Well With Raspberry Souffle?

Raspberry soufflé is excellent paired with whipped cream, vanilla ice cream, chocolate sauce, fresh berries, powdered sugar, and a crumble of almonds or pistachios.

🎚 How To Store Leftover Raspberry Souffle?

  • In The Fridge: Leftover raspberry souffle can be preserved in the fridge for up to 2 days if placed in a tightly sealed container.
  • In The Freezer: To freeze leftover raspberry souffles for up to 1 month keep them in a freezer-safe container. Let thaw in the fridge before eating.

🥵 How To Reheat Raspberry Souffle?

  • Oven: Set the oven’s temperature to about 350 degrees Fahrenheit then prepare a baking sheet for raspberry souffle and heat for about 6 minutes.
  • Microwave: Throw raspberry souffles on a microwave-safe plate and heat them in 10- to 15-second increments at low power.

FAQs

Should raspberry souffles have soft or stiff peaks?

Raspberry souffles require egg whites whipped to soft peaks, ensuring a delicate, airy texture. Stiff peaks may result in a denser, less airy soufflé.

Why is my raspberry souffle batter so runny?

Your raspberry souffle batter may be runny due to underwhipped egg whites or excess liquid in the raspberry puree.

How do you know when a raspberry souffle is set?

A raspberry souffle is set when the top is golden brown, and the center is firm to the touch. It shouldn’t jiggle, indicating that it’s fully cooked.

Why is my raspberry souffle lumpy?

Your raspberry souffle may be lumpy due to insufficient blending of the raspberry puree or not straining it adequately.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Raspberry Souffle Nutrition Facts

Amount Per Serving:

  • Calories 57.5
  • Total Fat 0.2g
  • Cholesterol 0.0mg
  • Sodium 36.7mg
  • Potassium 43.2mg
  • Total Carbohydrate 11.6g
  • Dietary Fiber 1.9g
  • Sugars 8.3g
  • Protein 2.9g

Gordon Ramsay Raspberry Souffle

Difficulty:BeginnerPrep time: 25 minutesCook time: 15 minutesRest time: minutesTotal time: 40 minutesServings:6 servingsCalories:57.5 kcal Best Season:Available

Description

Gordon Ramsay’s Raspberry Soufflé is a delightful gourmet treat that will impress all of your guests. Honey-sweetened, gluten-free, and ready in just 15 minutes, this stunning dessert is sure to be the highlight of your meal.

Ingredients

Instructions

  1. Turn the oven temperature up to 350 degrees F.
  2. Prepare six 4-ounce ramekins by buttering their interiors. Sprinkle with maple sugar granules, then lay aside on a baking tray.
  3. Bring the frozen raspberries to a simmer in a pot. Put in the squeezed lemon and 2 tbsp of honey.
  4. Stir for 3 to 4 minutes, or until the raspberries have reduced to a purée and the liquid is simmering.
  5. Blend the arrowroot powder and water into a smooth paste in a small bowl.
  6. Stir this into the raspberry puree for a full minute, or until the mixture has thickened somewhat.
  7. Put the purée in a blender and whir it for a minute until smooth. Pour the purée into a bowl through a fine-mesh sieve to catch any stray seeds. Put the bowl into the fridge to chill down.
  8. Whip the egg whites in a large bowl while you wait for the puree to cool. Fold the egg whites into gentle peaks using an electric mixer.
  9. Blend in the last 2 tablespoons of honey gradually until a small sheen forms.
  10. Take a quarter cup of the raspberry puree when it has cooled and use it as a garnish.
  11. Stir the remaining raspberry puree and half of the egg whites together. Do not fear that this initial addition will deflate the egg whites.
  12. Add the rest of the egg whites slowly, mixing just enough to combine.
  13. Fill the ramekins with the mixture and bake for 10 to 12 minutes, or until the tops are brown.
  14. Serve right away with additional raspberry puree and fresh raspberries.

Notes

  • Whip Wisely: Achieve gentle peaks in egg whites for a fluffy result.
    Chill Puree: Ensure raspberry puree is well-chilled before folding.
    Handle with Care: Gently fold puree into egg whites, avoiding overmixing.
    Quick Bake: Bake promptly for optimal rise and browning.
Keywords:Gordon Ramsay Raspberry Souffle