Frozen Raspberry Souffle

"This is from Chef Curtis Stone (Take home Chef). I made this for my parents tonight and they loved it. A little different from the norm, but made the occassion so special. Try not to over freeze."
 
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Ready In:
3hrs 45mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Hi, My name is Michelle and I am a newlywed during the Covid craziness. I used to do all the cooking, but now my handsome husband is the main chef in our home along with our daughter who is a culinary student. I can't wait to use some of the recipes on this site to share with my new family!
 
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