Cold Raspberry Souffle

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READY IN: 5hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw the raspberries for 30 minutes at room temperature.
  • Puree them in a food processor, reserve 3 TBSP juice.
  • Beat the egg yolks and sugar until pale yellow and creamy.
  • Stir in the raspberry puree.
  • Combine the reserved raspberry juice with the orange juice.
  • Add the water.
  • Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
  • Place the bowl with the gelatin in a pan of warm water over low heat.
  • Stir until the gelatin dissolves.
  • Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
  • Whip cream until soft.
  • Add the raspberry puree and the egg whites.
  • Pour into a steep sided glass dish and chill 4 hours.
  • Garnish & Serve.
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