Gordon Ramsay Raspberry Souffle Recipe

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If you ask me what that one dessert is that tempts me but also intimidates me, then my answer would be Gordon Ramsay Raspberry Soufflé. This fancy pink soufflé, made with an easy raspberry puree, will definitely earn you claps and bravos from any guest.

Gordon Ramsay Dessert Raspberry Soufflé Rec

I would be lying if I said I made this perfectly in one go, but the final taste and presentation, after all the effort, are worth it. So, I would suggest you hang in there and give this recipe a try.

This petite Raspberry Soufflé is made with seasonal berries. It is jiggly on the inside and firm on the outside, with a dramatic rise that is a treat for the eyes and your heart. Made with fresh raspberries oozing from the light golden crust, this recipe is full of flavor and color, too.

I promise you this is easier than you think and no biggie if you follow all the tips to the T. So let’s break down how to make the best Gordon Ramsay Raspberry Soufflé as a beginner at home.

What's In The Post

Equipment Required

Mixing Bowl: I use a mixing bowl to mix all the ingredients.
Blender: A sturdy, strong blender will be required to mix all the ingredients together.
Saucepan: To make the raspberry mixture, I use a saucepan.
Oven: Since this is a baking recipe, an oven is a must for making this Gordon Ramsay raspberry soufflé.
Brush: A brush will help you to grease the ramekin.
Spatula: I use a spatula to mix all the ingredients.
Sieve: A sieve is helpful to get a clean consistency to pass the puree through it and get a nice mix.
Ramekins: To bake the soufflé, you will need two 10-ounce ramekins.

Gordon Ramsay Raspberry Soufflé Ingredients & Substitution

Note: The ingredients in this recipe can make up to 4 servings. You can make necessary adjustments as required.

For Raspberry Puree

600 g Raspberries: I go for fresh or frozen raspberries for this recipe.
6 Tablespoons Granulated Sugar
Half a cup of Water

For Pastry Cream

500 g Whole Milk: When I don’t have whole milk, I use half a cup of heavy cream and water for every one cup of whole milk.
65 g Large Egg Yolks
62 g Sugar
50 g Cornstarch: You can substitute cornstarch with an equal amount of all-purpose flour or tapioca starch, though the texture may slightly differ.
5 g Vanilla Extract

For Souffle

100 g Raspberry Puree: When I don’t have time to make raspberry puree at home, I use store-bought raspberry puree instead.
40 g Pastry Cream
210 g Large Egg Whites
45 g Granulated Sugar
1 Lemon Wedge
1 Butter
Shave dark chocolate

Preparation And Cooking Time

Preparation Time	Cooking Time	Resting Time	Baking Time	Total Time
10 Minutes	20 Minutes	30 Minutes	15 Minutes	1 Hour 15 Minutes

How To Make Gordon Ramsay Raspberry Soufflé At Home

Step 1

Begin by adding raspberries, water, and sugar to the pan.

Step 2

Then continue boiling the mixture over medium heat until the water evaporates. It should take you about 5 minutes to get a syrup-like consistency. Once boiled, set the pan aside.

Step 3

Now, take another pan, add milk to it, and heat it for 5 minutes. To this, add sugar and flour.

Step 4

Keep whisking the milk gently, then add the egg mixture.

Step 5

Now add vanilla essence to the milk mixture and continue whisking.

Step 6

Then, take a bowl and crack egg whites into it.

Step 7

Now it’s time to add cornstarch to the mix and whisk it evenly.

Step 8

Once you have achieved the texture, add the scalded milk mixture.

Step 9

After this, add the raspberry puree to this mix.

Step 10

Combine the mixture to incorporate the raspberry puree nicely.

Step 11

Now, line up the ramekin with butter on the side and set it for 30 seconds.

Step 12

Then, layer it with butter again and coat the ramekin with grated chocolate. Using your fingers, spread the chocolate evenly to completely cover the bottom surface. Then place the ramekins in a preheated oven at 350 degrees F in the center of the baking tray. and bake until the outside is golden brown.

Step 13

Garnish it with raspberry puree and serve.

Expert Tips That I Recommend

While many believe that only egg whites play a major role in making the soufflé rise, I also like to pay attention to the bakeware. A ramekin that is not greased or heavily greased should not be used for this recipe. I always grease my ramekin slightly for the best results.
When making this Gordon Ramsay Raspberry Soufflé, I tend to avoid making the batter in advance. This is because it affects the dish’s final lift and fluffiness.
I prefer using eggs kept at room temperature because they expand more than refrigerated eggs, which do not give much volume to the soufflé. Even when using refrigerated eggs, I let them sit at room temperature for about 30 minutes before using them.
I also stay alert while filling my ramekin. I have noticed that adding the mixture to the brim causes it to spill everywhere, while leaving an extra room does not give the dynamic lift I desire. Hence, filling it just to the top should be prioritized.
I am also very cautious when making my soufflé in the oven, placing it in the center rather than near the door or the edge. I also remove any racks from the oven to let it rise freely.
Another pro tip for the oven: avoid opening the door. That’s because opening the oven door too frequently can alter the baking temperature.

FAQs About Gordon Ramsay Raspberry Soufflé

Why is this Gordon Ramsay Raspberry Soufflé not fluffy?

If the egg whites are not beaten properly, the soufflé can become flat. Moreover, even if a partial amount of egg yolk is passed on to the mixture, it can lead to a flat and limp dish. Other than that, be cautious of the cooking temperature because your soufflé won’t rise at low temperatures.

Should my Gordon Ramsay Raspberry Soufflé be gooey in the middle?

Gordon Ramsay’s Raspberry Soufflé is supposed to be gooey in the middle. However, if the center feels too liquid, you might cook it for a few extra minutes.

How to know if my Gordon Ramsay Raspberry Soufflé is done?

You will know your Gordon Ramsay raspberry soufflé is done when the soufflé rises from the center above the rim of the dish. It should be slightly brown and feel a little jiggle in the center.

Why is my Gordon Ramsay Raspberry Soufflé clumpy?

Your Gordon Ramsay raspberry soufflé can turn out to be clumpy if you overmix the batter. Ensure that the consistency is smooth while you are mixing the batter to avoid any clumps.

Why is my Gordon Ramsay Soufflé soggy at the bottom?

If your Gordon Ramsay soufflé is soggy at the bottom, it is likely due to insufficient baking time or uneven heat distribution. An overly moist base texture can also make the bottom part wet and heavy, leading to a soggy bottom.

How do I prevent my Soufflé from collapsing after baking?

To prevent your Souffle from collapsing after baking, avoid opening the oven door during the baking process. This can lead to sudden temperature changes, eventually leading the soufflé to collapse. However, ensure the soufflé is fully baked before removing it from the oven.

How can I prevent my Soufflé from sticking to the ramekins?

To prevent your soufflé from sticking to the ramekins, lightly butter the ramekins and dust them with sugar or cocoa powder after buttering. This helps create a non-stick surface, which enhances the flavor.

Nutritional Information Per Serving

Gordon Ramsay Raspberry Soufflé is a moderately healthy dessert. It is high in sugar. Therefore, I would suggest having it in moderation.

But to give you a deeper insight, here is a nutritional chart of the ingredients:

Calories	457 kcal
Carbohydrates	82 g
Protein	12 g
Fat	6 g
Saturated Fat	3 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	1 g
Trans Fat	0.01 g
Sodium	148 mg
Cholesterol	21 mg
Potassium	530 mg
Fiber	10 g
Sugar	58 g
Vitamin A	277 IU
Vitamin C	42 mg
Calcium	214 mg
Iron	1 mg

However, this Gordon Ramsay Raspberry Soufflé is keto-friendly and gluten-free, so it is a great option for people following those diets.

Recipe Variations For Different Diets

Vegan: I know my vegan friends want to try this, too, so I have some amazing suggestions for making it vegan. I skipped adding eggs and butter in this recipe. I use olive oil to coat my ramekin. I also avoid using heavy cream and use cashew or almond cream instead.

Storing And Reheating This Recipe

Storing

Refrigeration: Raspberry Soufflé can be easily refrigerated for 2-3 days. However, to ensure its freshness remains intact, I cling it with a firm piece of foil to prevent refrigerator moisture from seeping in. Note:- I do not recommend leaving the souffle on the countertop or freezing it, as it affects the texture and taste overall.

Reheating

Oven: Ideally, I like to reheat my Raspberry Soufflé in the oven because it is the most convenient way. I preheat my oven to 350°F and place the soufflé on a baking tray to ensure even heat exposure. I also put foil on top to prevent the top from burning, and let it heat for only 1-2 minutes.
Microwave: Reheating your soufflé in the microwave is also an option. You can place your soufflé in a microwave-safe dish and heat it on medium for 15-20 seconds.

What To Serve With This Recipe

While I believe that soufflés deserve a spotlight as the main dish, I like to have them with Whipped Butter Cream, fresh berries on top, or even an ice cream waffle bowl. A drizzle of Chocolate Sauce is also a very tempting option.

As a big fan of Iced Coffee and Raspberry Soufflé, I often enjoy them together after lunch. Maybe pair it with milkshakes for a great snack.

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More Gordon Ramsay Recipes That You Can Try

Eating Gordon Ramsay Sticky Toffee Pudding — Gordon Ramsay Fish Curry

Conclusion

Watch the jaw drop as you place this masterpiece on the table. This show-stopping dessert looks delicate and offers an indulgent, refreshing flavor. Moreover, it melts instantly in the mouth.

What more can you ask for from a dessert? So, enjoy making this soufflé for a fancy dessert at home. Either way, it is a delight to have, and with all the advice and suggestions I gave you, I know you can make it at home, too.