Frozen Raspberry Souffle Recipe
Frozen Raspberry Souffle is simply a delicious recipe. A delicious dessert recipe; I bet this Frozen Raspberry Souffle will surely tempt you to prepare on every party!
Ingredients
1 pint lightly sweetened fresh raspberries or 1 10-ounce package frozen raspberries, thawed and undrained
Framboise or kirsch
1 cup sugar
1 cup water
1 tablespoon corn syrup
3 egg whites
1 8-inch genoise or sponge cake, split into 3 layers horizontally and cut into 1- to 1 1/2-inch pieces
1/2 cup whipping cream, whipped
1 cup raspberry syrup
1 cup fresh raspberries
Directions
Prepare 1-quart souffle dish with lightly oiled 3-inch waxed paper collar, securing with string.
Set aside.
Sprinkle berries lightly with framboise or kirsch.
Combine sugar, water and corn syrup in small saucepan.
Bring to boil over medium heat, stirring frequently just until sugar dissolves.
Continue boiling, without stirring, to soft ball stage (235°F on candy thermometer).
Remove from heat.
Using electric mixer, beat egg whites until soft peaks form.
Gradually add 3/4 cup syrup, beating constantly until whites are stiff and shiny.
Flavor remaining syrup with framboise and drizzle evenly over cake.
Gently fold berries into meringue, then fold in whipped cream.
Spoon generous layer of raspberry mixture into prepared souffle dish and top with about half of cake.
Repeat, ending with raspberry mixture (souffle should almost reach top of collar).
Freeze several hours.
Meanwhile, combine raspberry syrup with framboise to taste.
Add about 1 cup raspberries and blend well.
Transfer souffle to refrigerator 1 to 1 1/2 hours before serving.
Carefully remove collar just before bringing souffle to table.
Set aside.
Sprinkle berries lightly with framboise or kirsch.
Combine sugar, water and corn syrup in small saucepan.
Bring to boil over medium heat, stirring frequently just until sugar dissolves.
Continue boiling, without stirring, to soft ball stage (235°F on candy thermometer).
Remove from heat.
Using electric mixer, beat egg whites until soft peaks form.
Gradually add 3/4 cup syrup, beating constantly until whites are stiff and shiny.
Flavor remaining syrup with framboise and drizzle evenly over cake.
Gently fold berries into meringue, then fold in whipped cream.
Spoon generous layer of raspberry mixture into prepared souffle dish and top with about half of cake.
Repeat, ending with raspberry mixture (souffle should almost reach top of collar).
Freeze several hours.
Meanwhile, combine raspberry syrup with framboise to taste.
Add about 1 cup raspberries and blend well.
Transfer souffle to refrigerator 1 to 1 1/2 hours before serving.
Carefully remove collar just before bringing souffle to table.
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