Raspberry and Rose Petal Soufflés

Fresh Raspberry and Rose Petal Soufflés

Prep Time: 30 minutes, plus chilling.  

Soufflé is easily many diners’ favorite choice when it comes to dessert. Using fresh seasonal raspberries from our backyard raspberry patch along with local organic eggs and cream makes this a farm to table delight. Chef Gayle Darugh refers it as a real “show-off” dessert. It makes a very handsome presentation. The addition of Rose Petal water makes the flavor really pop.


  • Spray Pam
  • 4 tbsp rose water
  • 1 Tablespoon Framboise
  • 1 tbsp powdered gelatin
  • 12 oz (350g) fresh raspberries
  • ¾ cup confectioner’s sugar, sifted
  • 1 tbsp fresh lemon juice
  • 2 cups heavy cream
  • 4 large egg whites
  • Pink rose petals or fresh raspberries for garnish
  • Six 6 oz (175g) ramekins or one large soufflé bowl

Process for Raspberry and Rose Petal Soufflés

1. Make a double-thick strip of wax paper large enough to tape around the outside of six 6oz (175g) ramekins, and wide enough to stand 2in (5cm) above the rim. Lightly spray Pam around the exposed edges on the inside of the paper.

2. Place the rose water in a small bowl, sprinkle with the gelatin, and let stand for about 2 minutes, or until spongy. Place the bowl in a larger bowl of boiling water and stir until the gelatin dissolves. Remove from water and let cool slightly.

3. Reserve 12 raspberries. Puree the remaining raspberries in a food processor. Place the raspberries in a fine sieve. Using the back of a large spoon rub the berries over a bowl to release and strain as much juice as possible, discard the seeds. Stir in the confectioner’s sugar, Framboise and lemon juice, and then gradually stir in the gelatin. Refrigerate until just beginning to set.

4. Whip the cream until soft peaks form. Fold the cream into the raspberry mixture. In another bowl, beat the egg whites until stiff peaks form, and then gently fold into the raspberry mixture. Pour into the ramekins. Refrigerate for at least 2 hours, until set.

5. Carefully peel off the wax paper from around the ramekins. Decorate each soufflé with raspberries or a few rose petals.

Yield: Makes 6 servings

Variation: Blackberry Soufflé. Use fresh blackberries in place of the raspberries, taking extra care to remove all of the seeds from the purée before adding to the whipped cream.

Raspberry and Rose Petal Soufflés Recipe by Gayle Darugh,  “Best Chefs America,Beechwood Inn, Georgia’s Premier Wine Country Inn