Cold Raspberry Soufflé 2 Recipes

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CHILLED RASPBERRY SOUFFLE RECIPE



Chilled Raspberry Souffle Recipe image

Light as a feather, chilled raspberry souffle is an easy no bake recipe that makes the perfect ending to a summer meal

Provided by Woman and Home

Categories     Dessert

Time 40m

Yield Serves: 10 to 12

Number Of Ingredients 6

300g (10oz) raspberries, plus a few to decorate
juice 2 lemons
4 eggs, separated150g (5oz) caster sugar
5 level tsp powdered gelatine
1 x 284ml carton double cream
150ml (1¼pt) whipping cream, for piping rosette

Steps:

  • Tie a double fold of greaseproof paper around the soufflé dish so it comes up 5 to 7cm (2 to 2¾in) above the rim. Secure with sticky tape.
  • Place the raspberries and lemon juice in a blender goblet and purée until smooth, then sieve to remove the seeds. Place the egg yolks and 100g (4oz) of caster sugar in the bowl of an electric mixer and whisk on high speed until doubled in volume. The whisk should leave a ribbon trail in the mixture.
  • Dissolve the powdered gelatine in 100ml (4fl oz) cold water and leave until it turns spongy.
  • Place the bowl over a pan of gently simmering water and stir until the gelatine has melted and is clear. Remove from the heat and whisk into the egg yolk and sugar mixture along with the raspberry purée.
  • Lightly whip the cream and fold gently into the raspberry mixture. Whisk the egg whites until they are stiff, then whisk in the remaining caster sugar - a spoonful at a time - until you have a thick, glossy mixture.
  • Fold the egg whites into the raspberry mixture and pour into the prepared soufflé dish; chill overnight.
  • Remove the paper collar and pipe rosettes of whipped cream around the edge and decorate with the remaining raspberries.

Nutrition Facts : @context https

COLD RASPBERRY SOUFFLE



Cold Raspberry Souffle image

Cooking time includes 4 hours chilling. This is fairly easy to make and looks great with some mint leaves as a garnish. From Great American Recipes card series.

Provided by Chandra M

Categories     Dessert

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen unsweetened raspberries
4 egg yolks
2 egg whites
1/3 cup sugar
1/2 orange, juice of
1 1/2 tablespoons cold water
1.5 (1/4 ounce) envelopes gelatin
2/3 cup whipping cream

Steps:

  • Thaw the raspberries for 30 minutes at room temperature.
  • Puree them in a food processor, reserve 3 TBSP juice.
  • Beat the egg yolks and sugar until pale yellow and creamy.
  • Stir in the raspberry puree.
  • Combine the reserved raspberry juice with the orange juice.
  • Add the water.
  • Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
  • Place the bowl with the gelatin in a pan of warm water over low heat.
  • Stir until the gelatin dissolves.
  • Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
  • Whip cream until soft.
  • Add the raspberry puree and the egg whites.
  • Pour into a steep sided glass dish and chill 4 hours.
  • Garnish & Serve.

Nutrition Facts : Calories 347.1, Fat 19.7, SaturatedFat 10.6, Cholesterol 243.2, Sodium 56.6, Carbohydrate 36.6, Fiber 9.3, Sugar 24.1, Protein 9.1

CHILLED RASPBERRY SOUFFLE



Chilled Raspberry Souffle image

An elegant, but very easy French dessert. A perfect ending to a night of fine dinning. Your guests will be impressed. Note: cooking time is time spent in the refrigerator, but I won't tell.

Provided by Pokey in San Antonio

Categories     Dessert

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb fresh raspberry
1 1/2 cups heavy cream (whipped)
1/4 cup powdered sugar

Steps:

  • Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
  • Whip heavy cream till you get peaks.
  • Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
  • Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
  • Spoon in the raspberry mixture till level with the top of the paper.
  • Chill in a cold refrigerator for several hours.
  • When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.

Nutrition Facts : Calories 396.1, Fat 33.8, SaturatedFat 20.6, Cholesterol 122.3, Sodium 35.1, Carbohydrate 23.5, Fiber 7.4, Sugar 12.5, Protein 3.2

COLD RASPBERRY SOUFFLé 2



Cold Raspberry Soufflé 2 image

Number Of Ingredients 9

1 envelope unflavored jello
3 tablespoons water cold
1/8 teaspoon salt
2 pints raspberries fresh, washed and drained
1 tablespoon lemon juice fresh
1/2 cup splenda
3 eggs white
1 cup cream whipped
1/4 cup almonds toasted

Steps:

  • 1. In saucepan, soften gelatin in cold water with salt heat, stirring to dissolve.2. Purée berries in blender or food processor, reserving 8 whole berries for garnish. Press purée through sieve to remove seeds. Combine dissolved gelatin with purée, lemon juice, and splenda. Place over ice, stirring often until thickened. 3. Beat egg whites until stiff fold into berry mixture then into whipped cream. Spoon into individual dessert dishes chill for 2 hours or longer. To serve, sprinkle with toasted almonds and place a raspberry in center of each serving.

Nutrition Facts : Nutritional Facts Serves

COLD RASPBERRY SOUFFLé



Cold Raspberry Soufflé image

Number Of Ingredients 6

2 (10-ounce) packages raspberries in heavy syrup, thawed
2 envelopes unflavored jello
1/2 cup water cold
3 eggs white large, at room temperature
2 tablespoons splenda
1 1/4 cups heavy cream, whipped

Steps:

  • 1. Place raspberries with syrup in a blender container. Cover and blend until pureed. Over a large bowl, press puree through as sieve with a rubber scraper to remove seeds.2. In a small saucepan, mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into raspberry puree set aside.3. In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy set aside.4. Place bowl of puree in a larger bowl which contains cold water and ice. Stir raspberry mixture until it begins to thicken. Remove bowl from ice water.5. Fold in beaten egg whites and 2 cups of the whipped cream. Pour into a serving dish. Refrigerate at least 1 hour or until set.6. Top with dollops of remaining whipped cream. Garnish with lime slices if desired.

Nutrition Facts : Nutritional Facts Serves

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