Frozen Patriotic Souffle Recipe
Frozen Patriotic Souffle is an amazingly easy to prepare dessert which cannot just escape your guests' attention in any party. I bet, you will surely get a huge fan following for this one!
Ingredients
| 1 recipe Basic Confectioners' Custard | ||
| Raspberries package | 1 , frozen | |
| Egg whites | 6 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 1/4 Cup (16 tbs), Whipped | |
| Blueberries | 1/2 Cup (16 tbs), thawed | |
Directions
Make collar of thin poster paper to fit around entire depth and 2 inches higher than 6-inch souffle dish.
Tape together securely around outside of dish.
Prepare custard.
Pour raspberries into sieve placed over bowl; press berries through sieve with back of wooden spoon until only seeds remain.
Discard seeds; set pulp aside.
Place egg whites in large mixer bowl; beat at high speed until fluffy.
Add sugar gradually, beating until stiff peaks form.
Place cool custard in large bowl; gently fold in 1 cup cream, whipped, until well combined.
Fold in raspberry pulp.
Add 1/3 of egg whites; fold in with rubber spatula.
Add remaining egg whites; fold in completely.
Turn into mold; freeze about 4 1/2 hours.
Sides and top will be firm but center will be soft.
Remove paper collar; serve immediately.
Garnish with remaining cream, whipped and lightly sweetened; sprinkle with blueberries
Tape together securely around outside of dish.
Prepare custard.
Pour raspberries into sieve placed over bowl; press berries through sieve with back of wooden spoon until only seeds remain.
Discard seeds; set pulp aside.
Place egg whites in large mixer bowl; beat at high speed until fluffy.
Add sugar gradually, beating until stiff peaks form.
Place cool custard in large bowl; gently fold in 1 cup cream, whipped, until well combined.
Fold in raspberry pulp.
Add 1/3 of egg whites; fold in with rubber spatula.
Add remaining egg whites; fold in completely.
Turn into mold; freeze about 4 1/2 hours.
Sides and top will be firm but center will be soft.
Remove paper collar; serve immediately.
Garnish with remaining cream, whipped and lightly sweetened; sprinkle with blueberries
Chef
