Iced raspberry soufflé

Name: Iced raspberry soufflé
Prep time: 7 h 35 min
Cook time: 10 min
Total time: 7 h 45 min
Yield: Serves 4-6
Ingredients: 550 g (1 lb 1¾ oz) raspberries; fresh raspberries, to garnish; sprigs of fresh mint, to garnish; 5 egg whites; 200 ml (6½ fl oz) cream, for whipping, extra; 400 ml (l2¾ fl oz) cream, for whipping; 250 g (8 oz) caster sugar

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
8 hr

Appears in

Desserts

By Le Cordon Bleu

Published 1998

About

This chilled raspberry soufflé always looks wonderful and is a great conversation piece. It can also be made days— if not weeks— ahead, leaving more time for you to spend with your guests.

Ingredients

550 g (1 lb 1¾ oz) raspberries
250

Dessert
Vegetarian
Gluten-free

Method

Purée the raspberries in a food processor, then press through a fine sieve to eliminate the seeds. Weigh out 300 g (10 oz) of raspberry purée and set aside.
Cut out