Chilled Raspberry Souffle

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READY IN: 3hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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