Chilled Raspberry Souffle |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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An elegant, but very easy French dessert. A perfect ending to a night of fine dinning. Your guests will be impressed. Note: cooking time is time spent in the refrigerator, but I won't tell. Ingredients:
1 lb fresh raspberry |
1 1/2 cups heavy cream (whipped) |
1/4 cup powdered sugar |
Directions:
1. 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.
2. Whip heavy cream till you get peaks.
3. Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
4. 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.
5. Spoon in the raspberry mixture till level with the top of the paper.
6. Chill in a cold refrigerator for several hours.
7. 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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