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Scott Picketts Soufflé recipe

Scott Picketts Souffle

Preparation time
10 Minutes
Cooking time
20 Minutes

Scott Picketts Soufflé recipe is a simple yet elegant dessert that adds a little something extra to your dinner plans.


600g raspberry purée (Boiron, if possible, available at all good food stores)

Pinch bicarbonate of soda

25g castor sugar

Butter, melted (for greasing)

#1 100g castor sugar

50ml water

#2 25g cornflour mixed with 50g cold water

Recipe by Scott Pickett

Photography by Alex Squadrito and Adrian Zanardo


1. Preheat oven to 190ºC.

2. Bring #1 to boil in a saucepan and cook to 118ºC, set aside and reserve.

3. Boil purée and combine with #1.

4. Combine this with #2.

5. Cookout over a gentle heat for approx.10 minutes, stirring with a wooden spoon.

6. Strain through a suitable sized sieve and reserve until cool.

7. Brush 4 soufflé moulds with melted butter and sprinkle with caster sugar, remove all loose sugar and reserve.

8. Place 2 egg whites into an electric mixing bowl and whisk at a medium speed. Add 25g sugar and a pinch of bicarbonate of soda. Continue to whisk at a high speed until thick and glossy.

9. Place mixture into prepared soufflé moulds and smooth flat, place into the prepared oven for approx. 11 minutes, serve immediately with cream/ice cream or both.

Preparation Time
10 Minutes
Cooking Time
20 Minutes