Sharbat Rehan Raspberry Soufflé

Sharbat Rehan Raspberry Soufflé

Sharbat Rehan Raspberry Soufflé


For Base

  • Fresh Raspberries – 150 gms
  • Caster sugar – 125 gms
  • Corn Flour – 4 teaspoons.

For Soufflé

  • Egg white – 10 eggs
  • Salt – to taste
  • Sharbat Rehan – 1 tablespoon.
  • Caster sugar – 100 gms
  • Butter – 200 gms
  • Caster sugar – 100 gms
  • Icing sugar – 50 gms


  • Add raspberries in a mixer and pass through a fine sieve to remove the seeds.
  • Add water to make 500 ml of puree.
  • Place the raspberry puree in a pan and bring to a boil while stirring.
  • Add the cornflour with just enough water to make a smooth paste. Stir continuously.
  • Remove and set aside to cool completely.
  • Preheat the oven to 180°C.
  • Add the egg whites and salt to a mixing bowl add the salt and beat at high speed.
  • Once soft peaks form add sugar and beat till stiff peaks form.
  • Whisk the puree base in a separate bowl and whisk until smooth and fold egg white and Sharbat Rehan into it.
  • To well-greased molds, sprinkle caster sugar and add the mixture to them.
  • Place the molds in the oven at 180oC for 12-14 minutes until they are golden brown. Remove and serve with ice cream.

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