Frozen Raspberry Soufflés

Name: Frozen Raspberry Soufflés (Soufflés Glacès aux Framboises)
Yield: Makes 8 Servings
Cuisine: France
Ingredients: 2 packages (10 or 12 ounces [280 or 340 g] each) frozen raspberries (the kind sold loose in bags, not frozen in syrup; the best choice is IQF, Individually Quick Frozen), thawed; 2 packages (10 or 12 ounces [280 or 340 g] each) frozen raspberries (the kind sold loose in bags, not frozen in syrup; the best choice is IQF, Individually Quick Frozen), thawed; 2 cups [500 ml] heavy cream; 6 egg whites; ¼ teaspoon cream of tartar (unless you have a copper bowl for your electric mixer); 1 ¼ cups [250 g] granulated sugar; confectioners’ sugar

Soufflés Glacès aux Framboises

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

To make these soufflés, or more accurately frozen mousse presented like soufflés, I use frozen raspberries because they’re inexpensive and usually have a better flavor than fresh raspberries, especially out of season. Once thawed, frozen raspberries have a mushy texture, but for purées this doesn’t matter.

Ingredients

For the Raspberry Purée

2 packages (10 or 12 ounces [280 or 340 g] each) frozen raspberries (the kind sold loose in bags, not fro

Method

To Make the Raspberry Purée

Heat the thawed frozen raspberries and any juice they’ve released in a heavy-bottomed saucepan over medium heat. Stir every few minutes until the raspberries soften completely and the mixture stiffens slightly, about 20 minutes. This is to get rid of excess water and to concentrate the flavor of the berries. Purée the berries by working them through a strai