Home-made Raspberry Soufflé

Home-made Raspberry Soufflé


  • Sugar 250 g
  • Raspberries 300 g
  • Vanilla seeds
  • Milk 100 g
  • Cream 100 g
  • 3 eggs
  • Flour 70 g
  • Butter 10 g
  • Bitter chocolate 10 g
  • Amaretto biscuits 50 g
  • Icing sugar

Cooking Instructions

  1. Get your pan nice and hot. Place 100 g sugar and 200 g of raspberries into the pan. Add vanilla seeds. As the sugar comes up to the boil, turn the gas down.
  2. Then, push the jam through the sieve. Place the jam into the fridge.
  3. Now, on to the pastry cream. Place milk 100 g and cream 100 g into the pan. Bring that up to the boil.
  4. Take 3 egg yolks and 100 g sugar. Beat. Add 70 g of flour. Add cream and milk to egg yolks. Place this mixture into the hot pan and whisk. Put the pastry cream into the fridge.
  5. Now, butter the molds and sprinkle with bitter chocolate.
  6. Add the jam to the pastry cream. Mix. Whisk 3 egg whites. Add 50 g of sugar. Add egg whites to the pastry cream.
  7. Take 100 g of raspberries and drizzle some raspberry liqueur.
  8. Place marinated raspberries into the baking molds. Crush some amoretto biscuits on the raspberries.
  9. Spoon one nice scoop of cream pastry on the biscuits. Place into the oven for 10 minutes at 190 degrees. Finish with icing sugar. Cook this recipe with a photo!

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