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Raspberry Souffle
A frozen raspberry souffle is related to, but more elegant than, raspberry ice cream. Photo courtesy Oregon-Berries.com.
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February 2011

Product Reviews / Main Nibbles / Desserts

Frozen Raspberry Soufflé Recipe

Cold, Creamy & More Elegant Than Ice Cream



Introduction

Like ice cream, a frozen soufflé is light and airy with fresh, clean flavors. It’s a frozen version of an Italian meringue: beaten egg whites that have been cooked by slowly pouring hot sugar syrup over them. There is also an eggier version, based on a Bavarian cream, that cooks the egg yolks with sugar.

For a special Valentine’s Day dessert, it’s easy to make individual Frozen Raspberry Soufflés. Frozen raspberries keep the cost down, saving the fresh raspberries for garnish. (The dish is not named for the frozen raspberries, but because it’s a frozen soufflé.)

Makes 4 servings.

 

Frozen Raspberry Soufflé Recipe


Ingredients For Frozen Soufflés

  • 1 package (10 ounces) frozen raspberries (or 1-1/4 cups fresh raspberries)
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1 egg white
  • ¼ cup sugar
  • 1/2 pint fresh raspberries for garnish

Ingredients For Raspberry Sauce

  • 5 ounces frozen raspberries (1/2 package) thawed
  • 1-2 tablespoons sugar (don’t over-sweeten)
  • 1 teaspoon lemon juice
  • 1 tablespoon Chambord (raspberry liqueur) or Grand Marnier (orange liqueur)

Preparation: Soufflés

  1. Prepare four 6 ounce ramekins or timbales (also called baba molds) by lining with rounds of wax paper or parchment paper.
  2. Cut four 10-inch-long strips of wax paper or parchment slightly higher than ramekin; line the sides of ramekins overlapping ends.
  3. Place raspberries in a food processor and process until smooth. Add lemon juice.
  4. In a large bowl beat cream until stiff peaks form. Fold in raspberry mixture.
  5. Beat egg white until stiff peaks form. Sprinkle sugar over egg white and continue beating until sugar is dissolved. Fold into raspberry mixture.
  6. Pour mixture into ramekins, smoothing tops, and freeze solid.
  7. To remove mousse from molds, dip each in mold into a bowl of hot water for 5 seconds. Wipe dry and invert onto a chilled plate, using paper to help pull the soufflé from the mold.
  8. Spoon raspberry sauce around mousse on plate or make a zigzag design with a squeeze bottle.

You can let the dessert stand at room temperature for 10 minutes before serving so the soufflé will soften; or serve immediately and enjoy the tradition of dinner table talk as it softens.

 

 

Recipe and photo © copyright Oregon Raspberry & Blackberry Commission. All other material

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