Frozen Raspberry Souffle

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<mx2 source= " MasterCook 5.0 " date= " August 30, 2000 " >

<Summ>

<Nam>

Frozen Raspberry Souffle

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<RcpE name= " Frozen Raspberry Souffle " author= " Gourmet Magazine " >

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<![CDATA[

* Exported from MasterCook *

 

Frozen Raspberry Souffle

 

Recipe By :Gourmet Magazine

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups strained pureed fresh or frozen raspberrie -- plus 6 to

8 whole ra

1 tablespoon fresh lemon juice

2 tablespoons eau-de-vie de framboise (raspberry brandy)

2/3 cup plus 3 tablespoons sugar

4 egg whites at room temperature

Pinch salt

1 2/3 cups well-chilled heavy cream

 

Brush a 6-inch wide doubled band of waxed paper or foil long enough to fit

around a soufflé dish with flavorless vegetable oil and

fit the dish with a collar extending 3 inches above the rim. Secure it with

string or tape.

 

In a bowl combine the raspberry puree, lemon juice and the framboise. In a small

heavy saucepan combine the 2/3 cup sugar with the

water, bring the mixture to a boil, gently swirling the pan and washing down any

sugar crystals clinging to the sides of the pan

with the brush dipped in cold water, and boil the syrup until it reaches the

soft-ball stage, or the candy thermometer reaches 238

degrees. In the bowl of the upright mixer beat the egg whites with the salt

until they hold stiff peaks. With the mixer running, add

the sugar syrup in a stream and beat the egg whites until cool.

 

In a chilled bowl with the hand-held mixer, beat the cream with the remaining 3

tablespoons of sugar until it holds soft peaks. Fold

the whites into the raspberry puree gently but thoroughly and fold in the

whipped cream. Spoon the mixture into the prepared dish,

smooth the top and freeze it for at least 6 hours, or overnight. Before serving,

remove the waxed paper collar carefully and garnish

the top of the soufflé with the remaining raspberries.

 

Source:

" #CL 9559, Summer Sensations: Frozen Desserts "

S(Formatted by):

" KES on 8/30/00 "

 

- - - - - - - - - - - - - - - - - - -

 

 

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<Serv qty= " 0 " />

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<CatS>

<CatT>

Desserts

</CatT>

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<IngR name= " strained pureed fresh or frozen raspberries " unit= " cups " qty= " 1

1/2 " >

<IPrp>

plus 6 to 8 whole raspberries for garnish

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " eau-de-vie de framboise (raspberry brandy) " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " plus 3 tablespoons sugar " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " egg whites at room temperature " qty= " 4 " ></IngR>

<IngR name= " salt " unit= " Pinch " ></IngR>

<IngR name= " well-chilled heavy cream " unit= " cups " qty= " 1 2/3 " ></IngR>

<DirS>

<DirT>

Brush a 6-inch wide doubled band of waxed paper or foil long enough to fit

around a soufflé dish with flavorless vegetable oil and

fit the dish with a collar extending 3 inches above the rim. Secure it with

string or tape.

</DirT>

<DirT>

In a bowl combine the raspberry puree, lemon juice and the framboise. In a small

heavy saucepan combine the 2/3 cup sugar with the

water, bring the mixture to a boil, gently swirling the pan and washing down any

sugar crystals clinging to the sides of the pan

with the brush dipped in cold water, and boil the syrup until it reaches the

soft-ball stage, or the candy thermometer reaches 238

degrees. In the bowl of the upright mixer beat the egg whites with the salt

until they hold stiff peaks. With the mixer running, add

the sugar syrup in a stream and beat the egg whites until cool.

</DirT>

<DirT>

In a chilled bowl with the hand-held mixer, beat the cream with the remaining 3

tablespoons of sugar until it holds soft peaks. Fold

the whites into the raspberry puree gently but thoroughly and fold in the

whipped cream. Spoon the mixture into the prepared dish,

smooth the top and freeze it for at least 6 hours, or overnight. Before serving,

remove the waxed paper collar carefully and garnish

the top of the soufflé with the remaining raspberries.

</DirT>

</DirS>

<Srce>

#CL 9559, Summer Sensations: Frozen Desserts

</Srce>

<AltS label= " Formatted by " source= " KES on 8/30/00 " />

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