Raspberry Soufflé & Gingerbread Coating & Coulis

Updated: May 21, 2020

This delicious dessert is very technical but quick in preparation and definitely rewarding.

It is one of the recipes from Chefs Academy tweaked to my liking. I hope you find making it as satisfying as I did. Enjoy!

Makes 2 Souffles (I used 300ml ramekins (0.31quarts)).

Ingredients for Souffle:

  • 250g (8.8oz) Raspberries

  • 8g (0.28oz) Cornflour

  • 100g (3.5oz) egg whites (3 eggs)

  • 100g (3.5oz) caster sugar

  • 2 gingerbread biscuits crushed into a powder

  • 5g (0.17oz) butter

Ingredients for the Coulis:

  • 150g (5.3oz) Raspberries

Ingredients for garnish:

  • 10g (0.3oz) icing sugar for dusting

  • few raspberries


1. Begin by preparation of Coulis, use a fine sieve to pass 150g (5.30z) of raspberries (use a spoon, try to get as much liquid through as possible, discard seeds and solids). When ready place in a small serving dish ready to pour later (keep the equipment).

2. To make the Souffle base, do exactly the same to 250g (8.8oz) of raspberries but this time place coulis in a small pan and mix in 8g of cornflour. Heat up on the stove until thickened and place aside ready for later.

3. Turn on the oven set to 180C (356F) (I used fan assisted setting) and prepare ramekins by covering the insides with butter, when doing so spread the butter with your finger upwards as this will guide the souffle. When ready dust the buttered sides with gingerbread powder and remove the excess.

3. When done, whip the 100g (3.5oz) of egg whites in a bowl using an electric whisk until foamy, then slowly add 100g (3.5oz) of sugar while whisking. Keep doing so until meringue forms.

4. Now place 1/3 of the meringue mixture in another bowl and fold in thickened coulis until combined (slower folding movements damage fewer air bubbles)

5. Next, transfer this mixture to remaining meringue mix and fold in together.

6. Place the mixture in the piping bag (no need for nozzle) and pipe to moulds. Flatten the top with a pallet knife removing the excess of the mix and run around the edges with your finger to clean them up.

7. Place the Souffles in the middle shelf in the oven for 8-10 minutes ( I leave them until they stop to grow, so the time may vary depending on the strength of your oven.

8. When ready, remove from the oven, dust with icing, decorate and serve straight away with coulis to pour.


  • The souffle mix can be prepared in advance and stored in the fridge for up to one hour.

  • Souffle starts to lose the volume when the temperature drops so it needs to be consumed as soon as possible.

  • Higher temperature and the thinner mix makes the souffle rise higher but it will drop faster once removed from the oven. On the other hand, a thicker mix and lower temperature make the souffle rise slower and smaller but it makes it more stable.

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This website is an online cookbook of the professional chef, Lukasz Babral, sharing his favourite, tried and tested recipes. Chef Babral has become a valuable resource for professional chef recipes and advice on cooking materials and lots of tips for home cooks. Chef Babral will show you how to make delicious and nutritious recipes so that you can make authentic dishes from around the world including Polish Recipes, English Recipes, French Recipes, Italian RecipesJapanese Recipes, Thai Recipes, Chinese Recipes, Mexican Recipes and Caribbean Recipes and other Asian foods. Chef Babral has many years of professional chef experience. There are also lots of quick-cook and easy recipes to follow as well as Pescatarian Recipes, Seafood & Fish RecipesVegetarian Recipes, Vegan Recipes and Condiments, Sauces and Pastes RecipesIn addition to recipes, Chef Babral also shares culinary techniques, advice on cooking materials and lots of tips and tricks for home cooks.

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