Frozen Raspberry Souffle

9 hours Prep: 30 minutes Cook: 10 minutes

214 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

12	each	egg yolks
2 1/4	cups	sugar
1	cup	raspberry puree	strained
2/3	cup	framboise (raspberry brandy)
2	cups	heavy whipping cream	whipped
8	each	egg whites	room temperature
1	pinch	salt

Garnish
1	x	whipped cream	sweetened
1	x	raspberries	fresh

Directions

Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. Tie or tape securely.

In large bowl, beat yolks until thick and lemon colored. Add 1 1/4 cups sugar and beat until dissolved.

Blend in raspberries. Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time.

Strain into large metal bowl set over ice and stir until cool.

Add framboise a little at a time, blending thoroughly after each addition. Fold whipped cream into mixture.

Pour into prepared dish, smooth top with spatula and freeze overnight. When firm, cover top with plastic wrap or foil.

Just before serving, remove foil collar and smooth sides with spatula.

Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. This melts quickly so serve directly from freezer.

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Nutrition Facts

Serving Size 58g

Amount per Serving

Calories 214 31% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 27mg	9%
Sodium 8mg	0%
Total Carbohydrate 38.0g	13%
Dietary Fiber 0.0g	0%
Sugars 37.0g
Protein 0.0g	1%