Pomegranate soufflés with rose and raspberry cream

Pomegranate soufflés with rose and raspberry cream

Anjum's Indian Vegetarian Feast
Emma Lee

I love dessert and almost need to finish a meal with something sweet. This lovely recipe is inspired by Indian flavours and the country’s love of floral notes. It is a soufflé but don’t be afraid, it has never failed me and always rises to the occasion with the pomp and gravitas of a presiding maharaja. It might seem like a long recipe of many stages, but it comes together quite easily. I like to eat the dish by making a dent in the middle of the soufflé and pouring in the cream, so every bite is an ethereal mix of cloud-like pomegranate, sweet-sour raspberries, fragrant rose and rich cream. My ramekins hold 150 ml; try to stick to that volume, or the cooking times will be affected.

For the soufflés


Quantity Ingredient
200ml pure pomegranate juice
2 slightly rounded teaspoons cornflour
30g caster sugar, plus 1½ tablespoons more for the meringue, plus more for the ramekins
unsalted butter, softened, for the ramekins
2 egg whites

For the rose and raspberry cream

Quantity Ingredient
150g raspberries
120g double cream
20g caster sugar, or to taste
2 teaspoons rose water, or to taste


  1. Start with the soufflés. Whisk 25 ml of the pomegranate juice into the cornflour. Bring the remaining juice to the boil and reduce to 125 ml; it takes around four minutes and you will need to pour it back into the measuring jug to check (don’t worry if it slightly over-reduces).
  2. Add the 30 g of sugar over the heat and, once it has dissolved, stir the cornflour mixture once more and tip it in (it will thicken almost immediately). Return to the boil, whisking all the while, then boil for 1–1½ minutes. Scrape into a container you can blend in (I use the same measuring jug and my stick blender). Set aside to cool.
  3. Meanwhile, butter the ramekins well and dust with sugar, turning the ramekins so they are well coated and tapping out the excess.
  4. Take 50 g of the berries, mash well and push through a nylon sieve. Stir into the cream with the sugar and rose water. Fold in the whole raspberries and adjust the sugar and rose water to taste.
  5. Preheat the oven to 180°C. Whisk the egg whites until they reach soft peaks, then sprinkle in the extra 1½ tablespoons sugar and continue whisking until the meringue is glossy and firm.
  6. Blend the pomegranate mixture until smooth once more. Place in a large bowl and whisk in around one-quarter of the egg white mix. Then, using a large spoon, carefully fold in the rest, trying to keep the lightness as you incorporate all the little lumps. Do not over-mix. Spoon equally into the ramekins and flatten the tops with a palette knife or other knife. Run the tip of your thumb around the inner rim of the ramekins and place on the middle shelf of the oven.
  7. Bake for eight to nine minutes, or until well-risen and slightly golden on top. Serve immediately with the rose and raspberry cream.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again