Cold Raspberry Soufflé Recipes

CHILLED RASPBERRY SOUFFLE RECIPE

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.

RASPBERRY SOUFFLE

Steps:

• Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
• In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
• Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
• Preheat the oven to 425 degrees F; position the rack in the middle.
• Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
• Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.

COLD RASPBERRY SOUFFLE

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.

COLD RASPBERRY SOUFFLé

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.

COLD RASPBERRY SOUP

Steps:

• In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

COLD RASPBERRY SOUFFLé

Steps:

• Place raspberries with syrup in a blender container cover. Blend until puréed. Over a large bowl, press purée through a sieve with a rubber scraper to remove seeds.In a medium bowl, dissolve gelatin in boiling water. Stir into raspberry purée. Chill until a thick syrup.In a small mixer bowl at medium speed, beat cream, sugar and vanilla until stiff peaks form set aside.Whisk gelatin mixture until smooth. Fold in whipped cream mixture. Pour into a serving dish. Refrigerate at least 1 hour or until set.Garnish with sweetened whipped cream.