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Sweet Treats

Sumptuous Summer Raspberry Soufflé

Bake along with Mark and Rebecca from The Raymond Blanc Cookery School as they make Le Manoir's famous Raspberry Soufflé live on Facebook.


  • Thursday 27 August 6pm BST/1pm ET
  • Equipment
  • Mixing bowl
    4 soufflé dishes
    Pre-heated oven at 180c
  • Pastry Cream
  • 175ml whole organic milk
    1/2 tsp vanilla syrup
    2 free-range medium egg yolks
    20g caster sugar
    12g cornflour
  • Raspberry Soufflés
  • 150ml pastry cream
    80ml rasperry purée
    Dash of brandy
    8 free-range medium egg whites
    80g caster sugar
    1 tsp lemon juice
    Icing sugar for dusting
  • For the soufflé dishes
  • 1 tsp unsalted butter at room temperature
    2 tbsp caster sugar

Learn how to cook like a Michelin-starred chef

The Raymond Blanc Cookery School

Book the cookery school

Thursday 27 August 6pm BST/1pm ET

Learn how to make raspberry soufflé

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