Many of you may remember last year’s colorful Christmas tabletop that I put together – I think it’s gone down in the history books as the most pin-worthy shoot we’ve ever done! Well guess what? There’s more!
You may have noticed that we whipped up these sweet raspberry soufflés for a fun dessert (that just happened to match the table scheme of course!), and I thought this year I’d finally share the recipe with you!
Pink Raspberry Soufflé // serves 4
- 10 oz. frozen raspberries
- 2 tablespoons lemon juice
- ¼ cup superfine sugar, plus extra, for dusting
- 1 tablespoon cornflour (cornstarch)
- 3 teaspoons water
- 5 eggwhites
- ⅓ cup superfine sugar (for the eggs)
- melted butter for brushing
- confectioner’s sugar, for dusting
Steps:
Preheat oven to 350ºF and brush the ramekins with butter, dust with sugar and place on a baking tray.
Place the raspberries in a saucepan over low heat and cook for 3–4 minutes, then blend until smooth. Pass the purée through a sieve and return to the pan over low heat.
Add lemon juice and sugar and stir until dissolved. Increase heat to medium and bring the mixture to a boil. Whisk to combine the cornflour and water, then add to the raspberry purée and whisk for 1 minute. Refrigerate until cold.
The next step is where the magic happens! Beat the eggwhites until soft peaks form. Add the extra caster sugar in a thin stream and keep beating until the mixture is glossy. Delicately fold in the raspberry purée and spoon into ramekins. Bake for 12–15 minutes or until risen.
The second these babies pop out they are ready to serve! Dust them with confectioners sugar (we added the sugar snowflakes as well!) and get them out to to the table while hot – before they start to fall. 
I love the way they pouf up in their ramekins! They should have just a hint of browning on the top, like this one. Devour immediately upon arrival.
photography by katie parra for coco+kelley // recipe adapted from donna hay
