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Souffle Glace Aux Framboises

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Submitted by sharmar

YIELD

8 servings

PREP

30 min

COOK

90 min

READY

5 hrs

Ingredients

Almond meringue layers
2 2
EACH EACH EGG WHITES *
158
CUP ML ALMONDS
blanched, ground
½ 118
CUP ML SUGAR
Mousse
3 7.1E+2
CUPS ML RASPBERRIES
fresh
½ 118
CUP ML SUGAR
3 45
TABLESPOONS ML WATER
cold
1 15
TABLESPOON ML SYRUP
corn, light
3 3
EACH EACH EGG WHITES *
½ 0.5
EACH EACH LEMON
juice of
2 473
CUPS ML CREAM
whipping

Directions

For Almond Meringue Layers: Line a baking sheet with parchment paper (or butter and flour it).

Using a pencil and 8-inch souffle dish as guide, trace 2 circles exactly the diameter of dish onto parchment paper.

Fold sheet of parchment or waxed paper in half lengthwise and lightly oil one side of paper and wrap it around souffle dish so it extends 3 inches above top of dish, taping it securely with masking tape.

Preheat the oven to 200 degrees F.

Beat 2 egg whites until they form stiff peaks.

Stir together ground almonds and sugar and gently fold into beaten egg whites.

Transfer mixture to pastry bag fitted with round ½-inch tip.

Starting in the center and spiraling outward, form 2 8-inch circles ¼ inch thick.

Bake until crisp, about 1½ hours.

Cool on a rack.

For Mousse: Choose a few perfect raspberries for garnish and set aside.

Purée remaining raspberries in processor or blender until very smooth.

Transfer 2 tablespoons of purée, with seeds, to measuring cup.

Strain remaining purée into mixing bowl, eliminating all seeds.

Add enough strained purée to the 2 tablespoons to measure ½ cup.

Set aside.

Chill remaining strained purée, which will be used as sauce.

In a small heavy saucepan combine sugar, water, and corn syrup.

Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cold water.

Raise heat slightly and cook until temperature of syrup reaches 240 degrees F (soft ball stage).

While syrup is cooking, beat 3 egg whites in a mixer until stiff.

As soon as syrup reaches 240 degrees F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very thing stream.

When all of the syrup has been incorporated, raise a mixer speed and beat meringue until cool.

Stir together the ½ cup reserved raspberry purée and lemon juice and fold into the meringue until nearly blended.

Whip cream until stiff and fold into the meringue until blended.

DO NOT OVERMIX.

To Assemble:Spread ¾ inch layer of mousse in prepared souffle dish.

Carefully peel off the paper from a meringue layer and place the layer on top.

Repeat, adding ¾ inch layer of mousse, then remaining meringue layer.

Top with remaining mousse, smoothing it gently with spatula.

Freeze at least 3 hours.

To serve, carefully remove paper collar.

Smooth exposed edge of souffle, if necessary, with a metal spatula.

Use a knife blade or long metal spatula to score shallow crisscross pattern in top of souffle.

Garnish with reserved raspberries.

Serve in wedges, spooning a little of the chilled raspberry purée around each portion and serving remainder separately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 289 50% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 27mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 16%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 23%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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