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Red Berry Soufflé (Gluten Free, Lactose Free)

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  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 4 servings 1x
  • Category: Dessert
  • Cuisine: Gluten-free

These adorable red berry soufflés with a vibrant color make a subtle and elegant dessert, both lactose and gluten free.

Ingredients

Scale
  • 2 cups (250g) fresh berries*
  • 1 Tablespoon potato startch
  • 1 1/2 Tablespoon lemon juice
  • 1 vanilla pod
  • 2 Tablespoons rum or Grand Marnier
  • 3 egg whites
  • 1/4 cup (50g) sugar
  • 1 Tablespoon lemon juice

Instructions

  1. Preheat the oven to 340°F (170°C).
  2. In a food processor, mix the berries until smooth.
  3. Transfer into a small saucepan and simmer together with potato starch, lemon juice, and the vanilla pod until it thickens a little bit, stirring constantly, about 3 minutes. Add the rum in the end, and stir well.
  4. Grease 4 ramequins and sprinkle with sugar on all sides.
  5. With an electric whisk the egg whites until stiff peaks form, adding sugar little by little, and in the end the lemon juice. Beat until firm meringue.
  6. Incorporate half of the meringue into the berry and stir carefully. Add the remaining half and stir until completely incorporated.
  7. Pour into the ramequins, flatten the top, and press a finger around the top inside of the ramequin to help the soufflé to rise.
  8. Bake for 9-12 minutes, or until the top part of the soufflé rises outside of the ramequin. Remove, sprinkle with icing sugar and serve immediately.

Notes

* Here I used half raspberries and half strawberries.

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