Frozen Raspberry Souffle Recipes

RASPBERRY SOUFFLéS

Steps:

• Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
• Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
• In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
• In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
• Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
• Pour the mixture carefully into the centerof the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
• Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.

FROZEN RASPBERRY SOUFFLE

Steps:

• Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
• Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
• Fold whipped cream into raspberry puree.
• In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
• Gently fold this mixture in with raspberry puree/whipped cream.
• Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
• Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
• *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.