Frozen Raspberry Soufflés Recipe
- Yield: 2 Servings
Frozen soufflés are a perfect make-ahead warm weather dessert. The raspberry fruit brandy adds a deeper, more concentrated raspberry flavor to the soufflé. Parchment paper is used to extend the sides and act as a collar. Your guest is bound to be pleased by the rich cool taste.
- 1 pint raspberries
- 1 1/2 teaspoons honey
- 1 whole egg
- 1 cup heavy whipping cream
- 2 teaspoons Framboise (raspberry brandy)
- 2 6-ounce soufflé ramekins
- 2 12 x 3 1/2-inch strips of parchment paper
- Clean and remove any stems from the raspberries. Reserve 20 nice berries for later use. Purée the raspberries in a food processor and strain to remove the seeds. Approximately 2/3 cup of purée should remain.
- Break the egg into a glass or stainless steel bowl or double boiler. Add the honey and whisk thoroughly.
- Place the bowl over a pan of hot, simmering water or double boiler. Beat continuously, using the whisk to scrape the egg from the sides and bottom of the bowl. Cook for approximately 1 minute or until the egg thickens slightly. Add the raspberry brandy to the purée and stir into the egg and honey mixture. Set the bowl aside.
- Whip the heavy cream and fold into the egg and raspberry mixture. Stir in all but 2 of the reserved whole raspberries. Refrigerate.
- To assemble the soufflés: Butter the strips of parchment paper. Form a collar around each mold, buttered side in, and secure with tape.
- Fill the mold to the top of the collar with the mixture and freeze for at least 6 hours or overnight.
- To serve: Remove the collar and top the souflées with the reserved raspberries. Allow to stand at room temperature for about 15 minutes before serving.
- Course: Dessert