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Frozen Raspberry Souffle Recipe

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This recipe for Frozen Raspberry Souffle, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Monday, December 22, 2008


2 – 10 or 12 oz pkgs frozen loose raspberries (not in juice)
2 cups heavy cream
6 egg whites – room temp.
Ό tsp cream of tartar
1 Ό c granulated sugar

1. Berries
• 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. Don’t start beating until you’be begun cooking the
sugar mixture.
• 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
described above.

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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