Raspberry Souffle


Raspberry Souffle

Raspberry, corn flour, cream, bread crumbs with other ingredients
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Continental
Servings 5 people


  • 300 g Ripe raspberries puree
  • 2 tbsp Corn flour
  • 50 g Castor sugar
  • 3 nos Eggs separated
  • 1/2 cup Cream whipped
  • 2 tbsp Cake crumbs


  • For preparing raspberry souffle, butter a souffle dish and keep it aside.
  • Mix the raspberry puree with the corn flour and sugar. Keep stirring until smooth.
  • Add the cream, yolks and cake crumbs.
  • Whisk the egg whites until stiff and fold them into the mixture.
  • Pour the mixture into the buttered souffle dish and bake in a moderately hot oven (375 F) until well risen and firm.
  • Raspberry souffle is ready.
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Indian Grocery Online