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Frozen Raspberry Souffle

Based on a recipe from the book "Desserts" by Le Cordon Bleu, with some changes and adjustments. 

Servings 6 individual molds about 200 ml. in volume
Author Natalie

Ingredients

For the raspberry souffle:

  • 2 large egg whites
  • Pinch of salt
  • 40 ml. (3 tbsp.) water
  • 100 grams (1/2 cup) sugar
  • 160 ml. (2/3 cup) heavy cream
  • 75 grams raspberry puree

For raspberry coulis:

  • 90 grams raspberry puree
  • 10 grams lemon juice
  • 10 grams glucose or corn syrup
  • 40 grams sugar

For decoration:

  • 80 ml (1/3 cup) heavy cream
  • dark and white chocolate decorations

Instructions

  1. Prepare your pans: place a strap of clear cake collars on the outside of each pan, and tighten with tape. This creates a high-margin pan, enabling the soufflé to "rise" from the sides.
  2. Put egg whites and salt in and electric mixer bowl, attached with a whisking tool.
  3. Put water and sugar in a medium saucepan and heat to a boil. When the syrup reaches 105c degrees, slowly begin whipped egg whites and salt.
  4. Continue to cook until the syrup reaches 117 degrees. Remove from heat.
  5. Increasing the speed of the mixer, pour in the syrup while whipping. Continue to whip for 5-6 minutes until you get a firm, glossy meringue.
  6. Whip the cream until it forms soft peaks.
  7. Fold the whipped cream into the meringue gently but firmly, until everything is almonst combined. Towards the end of folding, add in the raspberry puree and fold until incorporated.
  8. Transfer the mixture to a pastry bag and fill the dishes. Level the top using a small spoon or a spatula.
  9. Freeze for at least 3-4 hours or until completely frozen.
  10. Raspberry coulis: Heat raspberry puree, lemon juice, glucose and sugar and bring to a strong boil.
  11. Cook for 2-3 minutes after boiling over medium-low heat and remove from heat. Cool to room temperature.
  12. Pour 2-3 tablespoons raspberry coulis on each soufflé and freeze again for another 1 hour.
  13. Remove the cake collars from the edge of the pans.
  14. Decoration: Whip the cream until hard peaks forms. Transfer into a pastry bag and pipe a mound at the top of each dessert.
  15. Garnish with chocolate decorations and serve.

Recipe Notes