CHS Express Tutorial: Raspberry Soufflé with Vanilla Parfait and Berry Coulis

CHS EXPRESS Tutorial: Raspberry Soufflé with Vanilla Parfait and fiery Berry Coulis

Today we dine in style with the Raspberry Soufflé dessert from the first series of CHS Express videos.

This CHS EXPRESS Tutorial is presented by Chef Alicia Giliomee and Mrs Ronel Bezuidenhout.  Join us in creating a show-stopper dessert.



Raspberry Soufflé with Vanilla Parfait & Berry Coulis (Serves 8)

Preparation Time: 2 hours 30 minutes

Dish Components:

8 Raspberry Soufflés

8 portions of Vanilla Parfait

8 portions of Fiery Berry Coulis

Fresh Raspberries for garnish

Mint for garnish


Equipment Components:

  • 1 x Medium sized pot
  • 1 x Stick blender
  • 1 x Wooden Spoon
  • 8 x Ramekins/Oven safe teacups
  • 1 x Electric Whisk
  • 1 x Piping bag
  • 1 x Plastic tub with lid-suited for freezer use
  • 1 x Small Mixing Bowl
  • 1 x Medium Sized Mixing Bowl
  • 1 x Ice cream scoop
  • 1 x Small pot
  • 1 x Sieve

For the Raspberry Soufflé:
300g Frozen Raspberries
100g Castor Sugar
40g Cornflour
40-60ml water
Cook & Spray
200g Egg whites (at room temperature)
40g Castor sugar
5ml Vinegar or Lemon Juice

Icing sugar for dusting

1. Prepare the ramekins by spraying them with Cook & Spray and dusting them with 40g of the castor sugar. Dust out the excess sugar and reserve these ramekins until the mixture is ready to be piped in.
2. In a medium sized pot, heat the berries and 60g of Castor Sugar till melted over a medium heat.
3. Remove from the heat, and while still working in the pot, blitz the berry mixture with a stick blender until smooth.

Chefs Note: For a more textured soufflé, don’t blitz it too finely and leave the pips. Should you desire a smoother product, strain the liquid through a fine sieve to remove the pips

4. Make a slurry with the cornflour and water by combining the 2 ingredients to form a liquid paste.
5. Return the fine berry mixture to the heat and over a medium heat, pour in the slurry while beating vigorously with the wooden spoon until it thickens to a soft Turkish Delight consistency.
6. Meanwhile, in a grease-free mixing bowl, whisk the egg whites to soft peak stage. Turn the speed down slightly and beat in the vinegar, followed by the castor sugar that is to be added bit by bit. Keep on whisking until the mixture reaches stiff peak stage.

Chefs Note: It is crucial to work with grease-free equipment when you prepare your egg whites for aeration. Also, don’t add all the sugar at once, otherwise you will collapse the albumen strands that reserve the delicate air pockets that have formed during the initial whisking patient and take your time. The perfect product is worth the wait…

7. Make a slurry with the cornflour and water by combining the 2 ingredients to form a liquid.
8. Cool the berry mixture to just above body temperature and fold in the whipped egg whites bit by bit, until all is well combined and still light and fluffy.
9. Spoon the mixture into a piping bag and draw your ramekins near.
10. Pipe the mixture straight down into the ramekins with a vertical angle of 90° about 1cm above the rim of the ramekin.
11. Cool in the refrigerator for a minimum of 30 minutes and then place in a pre-heated oven at 185°C for 15-20 minutes depending on the size of ramekin/cup that you chose.
12. Remove from the oven, dust with icing sugar and serve immediately.

Chefs Note: Timing is everything when it comes to a soufflé, so be sure that all your other dish components are ready. As soon as that Soufflé leaves the oven, it needs to go onto a plate and be served immediately.

For the Vanilla Parfait:
6 Egg yolks, at room temperature
100g Castor Sugar
1 vanilla pod, seeds scraped out
500ml fresh cream

1. Place the Egg yolks and Castor sugar in a small mixing bowl and beat till it changes to a light lemony colour.
2. Now add the vanilla pod seeds and beat well.
3. Meanwhile in a medium sized mixing bowl, beat the cream to medium peak consistency.
4. Now, systematically fold the cream into the egg yolk mixture bit by bit until all if combined.
5. Spoon the parfait into a plastic container that is freezer safe. And freeze for about 2-3hrs or until ready.

Chefs Note: For a quick freeze, spread the parfait thinly onto a baking tray and freeze for 1 hour.

For the Fiery Berry Coulis:
200g Frozen Raspberries
80-100g Castor sugar (depending on personal taste)
1 red chilli, whole
1 vanilla pod (use the empty pod left over from the Vanilla Parfait)
2 cinnamon sticks
2 star anise
2ml rose water *(optional)

1. Place the raspberries and sugar in a small pot and melt over a medium heat.
2. Turn the heat down slightly and now add the remaining spices and chilli.
3. Allow the flavours to infuse and the mixture to simmer gently for about 7 minutes.
4. Remove from the heat and discard the chilli, spices and vanilla pod.
5. Working in the pot, blitz the berry mixture with a stick blender until smooth.
6. Pour the mixture into a sieve and strain out the liquid. Discard the pips left in the sieve.
7. Now add the rose water and adjust sugar levels according to your requirements.

Chefs Note: Remember, the coulis should have a smooth sweet, yet tart flavour with a delicate perfume of rose and a lingering heat from the spices and chilli.

Preparing for Assembly:
1. Using and Ice cream scoop, spoon a generous portion into your chosen container or parfait glass.
2. Place a small portion of Fiery Berry Coulis alongside the parfait.
3. Garnish the plate with fresh berries and mint.
4. And for the piece de resistance, place the hot Soufflé on the plate.
5. Serve immediately and enjoy!


More videos will be available on the CHS Express Channel in future – subscribe to keep up to date with the latest news and tutorials.

Also check out the Official Capital Hotel School Facebook page for more.



For all the latest news, promos & events at CHS subscribe to our newsletter.

Get In Touch

  • 919 Stanza Bopape (Previously Church) Street, (between Hill & Orient Street), Arcadia, Pretoria, Gauteng, 0083, South Africa
Facebook You Tube RSS Feed Instagram Twitter