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Warm raspberry souffle
Warm raspberry souffle

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Preparation Time
  • 20 minutes
Cooking Time
20 minutes
Recommended Wine
1.3 lbs. raspberries, 6 egg yolks, 8 egg whites (beaten), 2 tablespoons wild raspberries eau de vie (brandy), 7 tablespoons sugar, 2 bourbon vanilla pods Decoration: 8 mint leaves, ¾ cup raspberry sauce (fresh raspberry pulp, mixed with sugar)
Preparation Instructions
In an electric mixer, blend the egg yolk with 2/3 sugar. Add the vanilla grains from the 2 vanilla pods, the eau de vie, and last of all, the egg whites, beaten to strong peaks with the remaining 1/3 sugar. Place raspberries in the middle of each of the 4 serving dishes. Cover the raspberries entirely with the mixture prepared above. Place these soufflés in a 320 degrees F. oven for 12 minutes. Just before serving, pour the raspberry sauce around the preparation. Decorate with some raspberries and the mint leaves. Serve promptly.
Restaurant Name
Chef Name

Warm raspberry souffle

Chef Arthur Dorshner prepares warm raspberry souffle. This souffle takes 20 minutes to prepare and cook. Ingredients needed are raspberries, eggs, wild raspberries liquor, sugar and bourbon vanilla pods. For decoration you need mint leaves and raspberry sauce. Raspberry souffl? usually appears on the menu in summer when fresh local berries are available. It is unbelievably light - a sort of cloud of sugar and fruitiness that vanishes on the tongue. The warm coulis adds just the right note of fresh tartness to balance the spun sugar quality of the dish.


A souffl? is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word souffl? is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites. Every souffl? is made from two basic components: a French cr?me p?tissi?re base/flavoured cream sauce or egg whites beaten to a soft peak meringue. Souffl?s can be made in containers of all shapes and sizes but it is traditional to make souffl? in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders. There are a number of variations on the souffl? theme. One is an ice cream souffl?, which combines a souffl? with ice cream and either a fruit or a hot sauce.


★★★★   59 votes
Reviews (12)
byMargo, June 22, 2012
I and my sister got disappointed with this recipe. We thought this recipe really taste good. But after preparing, it taste bitter! When we first saw the presented recipe, we supposed that this recipe was prefect. But again, it’s not!
byBob, June 20, 2012
There are too many ways to prepare raspberry and this is one of the greatest creation. Raspberry is one of the great ingredients in making desserts. So I prepare every raspberry recipes are a one good taste and a one good dessert to be taste!
byKira, June 17, 2012
I was blown away by this recipe honestly. It was so good, it was so delicious, it was so luscious, and it was so tempting! The timing is just perfect because it is my nephew’s birthday next week and I’ve been thinking of what dessert to prepare for the kids and God answered my prayers. After searching the net for nearly 7 hours, I finally came across this recipe. I have decided, this will be the main dessert for that special event.
byWilson, May 30, 2012
OMG! I just wasted my time, effort and money in making this, it tasted so bitter! Won’t make this again!
byRoxie Landy, May 28, 2012
Nice dessert chef. This soufflé recipe surely gave an exciting dinner for us last night. It’s the very first time my family had a soufflé recipe because my son told me he’s sick of eating cakes after dinner so I tried this one. I can’t describe the smiles on their faces when I finally revealed the dessert for that night.
byAlana Salvaggio, May 1, 2012
who would have thought I can make my very own soufflé? I guess those who assumed that this website is only for the pros must be having regrets. This dessert is absolutely delicious!
bycharito, April 30, 2012
My kids tried to serve this last night, and it turned out really PERFECT! Could you imagine that kids can make this? So easy to prepare and so easy to follow the video, well detailed and simple!
bykaren, April 23, 2012
I usually see this raspberry souffle at my favorite restaurant on their menu because of the fresh local berries that are available. It is really unbelievably light - a sort of cloud of sugar and fresh fruitiness that vanishes on the tongue. The warm coulis adds just the right note of fresh tartness to balance the spun sugar quality of the dish.
byRossie Homes, April 3, 2012
This was the only recipe made by Chef Arthur Dorshner that I didn’t like. The recipe has a common taste and I wouldn’t waste my time for making this recipe for 20 minutes…
bycynthia, March 16, 2012
This warm lightly baked cake made with egg yolks and beaten egg whites combined with raspberry are served as a savory main dish and sweetened dessert. My family really enjoyed this recipe. They ask me to add this on our weekly cook book. I did recommend this recipe to my friends.
byLiz, March 9, 2012
This is a great dessert from Chef Arthur Dorshner. I really had fun making this dessert; it was really simple and easy to create. And of course it was fun eating it too. This is a really nice way to end a full meal.
byGrace, March 2, 2012
I did this recipe many times. Especially when we have some gathering, and they always keep on telling me make more and more! For them they really get pleasure from this one. I don’t have any problem when they ask for another because it was simple to make and all of the ingredients here are easy to get. The time and effort consumed while making this are effortless but the thought that I saw with my family from enjoying this is a big deal for me, I feel so glad every time I make it for them!
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