Soufflés have a bad reputation for being temperamental – and they can be – unless you have my genius, flop proof recipe! If you can make a chocolate mousse, this soufflé recipe will be a walk in the park!
“Why does nobody make souffle anymore?!” I exclaimed to my husband a few weeks ago. I’d been hit by a sudden need for one and after realising he wasn’t about to satisfy my craving, went on an online menu hunt to see if a nearby restaurant could. Nothing. The weeks may have passed, but my craving didn’t – until I was invited to visit the breathtakingly beautiful (newly renovated) Lanzerac Hotel & Spa, in Stellenbosch a few weeks ago. Apart from falling in love with its historic gabled architecture, grand leafy oak trees, opulent rooms and delicious wines, I also fell in love… with a soufflé. Not just any soufflé – a raspberry soufflé of dreams. So light, I was sure I was eating a pink cloud. While soufflé is often considered a little old fashioned and quite rare on dessert menus these days, it fits so perfectly into the old-world charm of this historic gem (which dates back to 1692). Even the lavish room I stayed in was decorated in the soft dusky raspberry hues.
When the raspberry soufflé I ordered from the Manor Kitchen restaurant was posted on my Instastories, you all went as crazy as I did. Clearly, I’m not the only one with a souffle obsession! So I set out to recreate the magic of Lanzerac’s raspberry souffle. It reminded me of my flop proof recipe, which is as easy as making a meringue. While most sweet souffles are made using a creme patisserie base, this one uses thickened cornstarch which makes it a lot more stable and almost idiot-proof (I also have an incredible two-ingredient chocolate souffle in my cookbook). I think the best part, though, is that these souffles can be made ahead of time. Make it in the morning, pop it in the fridge and when you’re ready to wow your guests, pop it straight in the oven for 7-8 minutes. It’s gluten-free, pillowy and light-as-a-cloud – and clouds don’t have calories, right?! 😉
- 200g pureed raspberries, seeds strained
- 40ml castor sugar
- 20ml corn flour
- ½ tsp vanilla extract
- 6 large egg whites
- 40ml sugar
- 1 tsp fresh lemon juice
- extra castor sugar, for lining
- icing sugar, for dusting
- In a small saucepan combine the pureed raspberries with the sugar and cornflour and bring to a boil. Simmer until thickened. Transfer to a boil, cover the surface with clingwrap and allow to cool completely. Whisk until smooth.
- Prepare 8 small ramekins by brushing them with melted butter and immediately sprinkle with castor sugar to cover completely. Shake out any excess sugar.
- Whisk the egg whites to stiff peaks and add the sugar and lemon juice gradually.
- Fold the egg whites into the cooled, thickened pulp.
- Divide the mixture between the prepared moulds, level off the tops.
- Run your thumbnail around the inside of the rim - this will help the souffle rise.
- The soufflés can now be frozen or refrigerated until ready to bake.
- Bake at 200°C for 7-8 minutes until risen and golden.
- Serve immediately dusted with icing sugar.