Soufflé Glacé aux Fruits Rouges

The soufflé has been a staple of French haute cuisine for centuries. The traditional soufflé, which translates to “puffed up,” refers to the delicate pastry ballooning up over the pan when baked. The soufflé glacé is not actually baked at all and is called a soufflé because the preparation uses a tight collar of parchment paper, allowing the chef to overfill a ramekin. When the dish is frozen and the parchment is removed, the dessert has the appearance of being “puffed up” over the top of t