A foolproof soufflé recipe? Sign us up! Neven Maguire show us how.


  • 400 g raspberries, plus extra to decorate
  • 100 g caster sugar, plus extra to dust
  • 1 vanilla pod, split in half and seeds scraped out
  • 2 tblsp crème de cassis
  • 1 tsp cornflour mixed with 1 tsp water
  • 4 egg whites
  • unsalted butter, to grease
  • icing sugar, to dust
  • vanilla ice cream, to serve


  1. This recipe was given to me by TV chef Nick Nairn, who also runs a lovely cookery school in Scotland. It is literally foolproof and guarantees perfect results every time. It also works brilliantly with blackcurrants because of their high pectin content.
  2. Place the raspberries in a wide heavy-based pan with the caster sugar. Mash down with a hand-held masher until they start to release their juices, then add the vanilla seeds and crème de cassis.
  3. Allow to bubble on a high heat for about 10 minutes, stirring regularly, until you have achieved a jam-like consistency.
  4. Pass the raspberry purée through a fine sieve into a bowl and then stir in the cornflour so that it thickens the purée slightly. Leave to cool.
  5. When ready to cook the soufflés, preheat the oven to 180°C (350°F/gas mark 4). Generously grease 8 x 200ml (7fl oz) ramekins with butter and dust with caster sugar, shaking out any excess.
  6. Whisk the egg whites in a clean, dry bowl until stiff, then fold into the thickened raspberry purée. Use to fill the prepared ramekins and level the tops with a palette knife.
  7. Arrange the soufflés on a baking sheet and bake for 10–12 minutes, until well risen and golden brown on top. Dust with icing sugar and arrange on plates with a separate ramekin of vanilla ice cream and a row of raspberries. Serve at once.