Total Time
25mins
Prep 20 mins
Cook 5 mins

This was too good to pass up! My mouth has been watering as I am posting. Found on mealsforyou.com and it is just decadent! Chilling time is best if left overnight.

Ingredients Nutrition

Directions

  1. Rinse berries and drain on paper towels.
  2. Turn into medium bowl along with vodka or brandy or orange juice and stir to mix.
  3. Set aside.
  4. Use a one-quart soufflé dish or individual soufflé dishes.
  5. Make collar by tearing off a strip of foil about 4 inch longer than the circumference of the dish (or each individual dish).
  6. Fold foil lengthwise in thirds.
  7. Spray one side of foil band lightly with cooking spray.
  8. Wrap band around dish, sprayed side in, so it creates a collar about 2 inch to 3 inch above the top of the dish.
  9. Fold ends of foil together and fasten folded seam top and bottom with paper clip to hold collar tightly in place next to the soufflé dish.
  10. Set aside.
  11. In medium saucepan whisk together egg yolks, 1/3 cup sugar and gelatin.
  12. Blend in water.
  13. Cook over medium-high heat, whisking constantly, until mixture is very foamy and just begins to boil.
  14. Remove from heat and turn into large mixing bowl.
  15. Puree raspberry mixture until smooth, then press through sieve to remove seeds.
  16. Stir puree into egg yolk mixture until blended.
  17. Refrigerate until mixture just begins to thicken, stirring frequently.
  18. Whip egg whites with cream of tartar until foam begins to form.
  19. Gradually add the 1/3 cup sugar, beating constantly, and beat until stiff peaks form.
  20. Turn into bowl of raspberry mixture.
  21. In same bowl whip cream until stiff.
  22. Add to raspberry mixture.
  23. Gently but thoroughly fold raspberry mixture, whipped cream and whites together just until blended.
  24. Turn into prepared soufflé dish and chill until firm, several hours or overnight.
  25. To serve, unfold and gently peel away collar.
  26. Garnish with additional raspberries and/or fresh mint sprigs, if desired.

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