Frozen Raspberry Souffle

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READY IN: 3hrs 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
  • Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
  • Fold whipped cream into raspberry puree.
  • In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
  • Gently fold this mixture in with raspberry puree/whipped cream.
  • Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
  • Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
  • *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.
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