Frozen Raspberry Souffle
Yield
12 servingsPrep
30 minCook
10 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
egg yolks
|
*
|
| 2 ¼ | cups |
sugar
|
|
| 1 | cup |
raspberry puree
strained |
* |
| ⅔ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
egg yolks
|
*
|
| 532 | ml |
sugar
|
|
| 237 | ml |
raspberry puree
strained |
* |
| 158 | ml |
framboise (raspberry brandy)
|
* |
| 473 | ml |
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 1¼ 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.
