Raspberry Soufflés

Curtis Stone uses store cupboard ingredients to make a delicious and elegant dessert
By Curtis Stone
Raspberry Soufflés
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 40 g unsalted butter, softened
  • 100 g caster sugar, plus 2-3 tbsp for coating
  • 30 g cornflour
  • 350 g jar seedless raspberry jam
  • 4 large egg whites, from free-range eggs, at room temperature
  • icing sugar, for dusting


1. Coat the inside of four ramekins with a layer of softened butter, then sprinkle with a little caster sugar. Place in the fridge.

2. Mix the cornflour with enough water to make a smooth paste.

3. Tip the raspberry jam into a saucepan and mix in the cornflour paste. Cook over a medium heat, stirring all the time until thickened. Remove from the heat and leave to cool.

4. Preheat the oven to 190°C/gas 5.

5. When almost ready to serve, whisk the egg whites in a bowl until they form firm peaks. Gradually whisk in the 100g of sugar.

6. Using a metal spoon, carefully fold in the raspberry mixture.

7. Spoon into the prepared ramekins. Place on a baking sheet and bake for 6-8 minutes until risen and golden.

8. Dust with icing sugar and serve at once.

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