Chilled Raspberry Souffle

"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."
 
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Ready In:
3hrs 15mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>
 
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