Chilled Raspberry Souffle

Submitted by Pokey in San Antonio

"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."

 

• Ready In: 3hrs 15mins
• Ingredients: 3
• Serves: 4

ingredients

• 1 lb fresh raspberry
• 1 1⁄2 cups heavy cream (whipped)
• 1⁄4 cup powdered sugar

directions

1. 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.
2. Whip heavy cream till you get peaks.
3. Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
4. 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.
5. Spoon in the raspberry mixture till level with the top of the paper.
6. Chill in a cold refrigerator for several hours.
7. 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.