Gluten Free Raspberry Souffles

A recipe from Gluten-Free, Wheat-Free & Dairy-Free Recipes by Grace Cheetham


  • dairy-free margarine for greasing
  • 5 egg whites
  • 1/2 cup fruit sugar
  • 10 ounces raspberries
  • 2 drops rosewater
  • 1 tsp cornstarch


  1. Heat oven to 350F. Grease six large, deep 1 1/2-cup ramekins or a 9-cup souffle dish with margarine.
  2. In a clean bowl, whisk the egg whites using an electric mixer until they form stiff peaks. Add half the sugar and continue whisking until they form glossy peaks.
  3. Place the raspberries and the remaining sugar in a small, heavy-bottom saucepan and heat gently over low heat 4 to 5 minutes until the fruit is soft. Stir in the rosewater, then strain the mixture through a non-metallic strainer into a large mixing bowl.
  4. Mix 1 teaspoon water and the cornstarch together in a small bowl to make a smooth paste and whisk into the strained raspberry mixture.
  5. Add one-third of the whisked egg whites to the raspberry mixture and whisk until blended. With a metal spoon, carefully fold in the remaining egg whites until they are all thoroughly mixed in.
  6. Pour the mixture into the prepared ramekins or souffle dish and bake in the hot oven 8 to 12 minutes, depending on the size, until very lightly brown on top and well risen; take the souffles out of the oven and serve immediately.
Posted on September 9, 2015 and filed under desserts & sweets.