Frozen White Chocolate Raspberry Souffles
- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 4 ounces white chocolate, chopped
- 1 3⁄4 cups 35% cream, divided
- 1 cup raspberries (fresh or frozen, thawed)
- 1 tablespoon granulated sugar
- 1 teaspoon unflavored gelatin
- fresh raspberry, to garnish, if using frozen raspberries, don't drain the juice off when thawing (It will add flavour to the dessert)
directions
- In heatproof bowl set over hot, not boiling water, melt chocolate with 1/4 cup of the cream. Stir until smooth. Let cool to room temperature (it should still be fluid). Meanwhile, in saucepan, mash raspberries, sugar and 1 tbsp water until juicy. Sprinkle with gelatin: let stand for 5 min or until softened. Cook over medium-low heat, stirring, for about 2 min or just until gelatin is melted. Set aside; let cool completely.
- Meanwhile, cut 3-inch wide strips of parchment or waxed paper just long enough to fit around inside of six 1/2 cup jelly jars, ramekins or other dishes; set aside.
- In large bowl, whip remaining cream until stiff. Fold one-quarter into white chocolate mixture. Fold white chocolate mixture into remaining cream until blended. Gently fold in raspberry mixture, without blending completely to give a swirled effect.
- Spoon enough cream mixture into ramekins to fill just to rim. Carefully push paper strips about 1/4 inch down into ramekins lining inside edge to make a collar. Fill with remaining cream mixture. Cover loosely and freeze until semi-frozen, about 2 hours or for up to 2 days. (if completely frozen, let thaw for about 10 min before serving.) Run a warm knife around both sides of paper and remove collars. Serve with fresh berries.
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RECIPE SUBMITTED BY
My favourite cookbook is my red and white Better Homes and Gardens New Cook Book. It is the one that I use the most even though I have at least 50 others to choose from. I love to cook when I have company over or for family and tend to over do it! The best thing I cook is Lasagne.