Heat frozen raspberries on stove until they release their juice, stirring every few minutes until raspberries soften slightly (about 15 minutes).
Puree berries by pushing through a strainer. Cool.
2. Whipped Cream:
Whip the heavy cream until stiff, but with soft mounds. Put in the refrigerator until ready to incorporate.
3. Egg white portion:
Put egg whites and cream of tartar in the bowl of electric
mixer. Dont start beating until yoube begun cooking the
Beat eggs to stiff, but not dry peaks.
Mix the hot sugar syrup, pouring in a thin, steady stream
into the meringue. Continue mixing another 3 minutes to
allow it to cool.
4. Sugar Portion:
In a heavy saucepan, combine ½ c water and all of the
Cook over medium-high heat until it boils, stirring
Continue stirring the boiling mixture until it reaches 240
Remove from heat and pour into the egg portion as
5. Final Product:
Whisk one fourth of the meringue into the raspberry
puree until smooth, to lighten the puree.
Fold the remaining puree in, mixing until you no longer
see streaks of white.
Gently fold the whipped cream into this mixture.
Spoon into ramekins wrapped in parchment paper*
Freeze about 2 hours 4 days before serving.
Allow to sit at room temperature about 15 minutes before
serving. Remove wrapper, wipe sides of dishes clean &
garnish with extra whipped cream or powdered sugar.
*This sounds trickier than it really is. The raspberry puree can be made a day ahead. The egg white/sugar portion sounds tricky, but, the mixer will be mixing the egg whites while you do the sugar portion not too bad just be sure to use a candy thermometer to get the syrup right.
**The soufflι can be put in ½ c ramekins wrapped with parchment paper. Fill ramekins about an inch over the height of the bowls to make an attractive presentation.