FROZEN RASPBERRY SOUFFLE
12 egg yolks
2 1/4 cup sugar
1 cup strained pureed raspberries*
3/4 cup framboise
2 cups whipping cream; whipped
8 egg whites; room temperature
1 pinch salt
TO GARNISH:
sweetened whipped cream
fresh raspberries
Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. Tie or tape securely.
In large bowl, beat yolks until thick and lemon colored. Add 1 1/4 cups sugar and beat until dissolved. Blend in raspberries.
Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time.
Strain into large metal bowl set over ice and stir until cool.
Add framboise a little at a time, blending thoroughly after each addition.
Fold whipped cream into mixture. Pour into prepared dish, smooth top with spatula and freeze overnight.
When firm, cover top with plastic wrap or foil.
Just before serving, remove foil collar and smooth sides with spatula. Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. This melts quickly so serve directly from freezer.
*Note: Fresh raspberries are suggested for the puree, but unsweetened frozen berries may be used if fresh are not available.
12 egg yolks
2 1/4 cup sugar
1 cup strained pureed raspberries*
3/4 cup framboise
2 cups whipping cream; whipped
8 egg whites; room temperature
1 pinch salt
TO GARNISH:
sweetened whipped cream
fresh raspberries
Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. Tie or tape securely.
In large bowl, beat yolks until thick and lemon colored. Add 1 1/4 cups sugar and beat until dissolved. Blend in raspberries.
Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time.
Strain into large metal bowl set over ice and stir until cool.
Add framboise a little at a time, blending thoroughly after each addition.
Fold whipped cream into mixture. Pour into prepared dish, smooth top with spatula and freeze overnight.
When firm, cover top with plastic wrap or foil.
Just before serving, remove foil collar and smooth sides with spatula. Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. This melts quickly so serve directly from freezer.
*Note: Fresh raspberries are suggested for the puree, but unsweetened frozen berries may be used if fresh are not available.
MsgID: 3132597
Shared by: Barbara, Ms
In reply to: Recipe: Letter F Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Barbara, Ms
In reply to: Recipe: Letter F Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (25)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Dulce Zacatecano (Zacatecano Banana Dessert)
- Honey-Kissed Pears (using canned pears, serves 2)
- Easy Fried Fruit Pies (using refrigerated pie crusts) (deep fryer)
- Cherry-Rhubarb Cobbler (using cherry pie filling)
- Country Apple Dessert (using cake mix)
- Grilled Apricots with Cilantro Cream
- Carolina Strawberry Tiramisu - 1st Place Winner
- Apple or Pear Fruit Tarts with Caramel Sauce (using puff pastry shells)
- Kiwifruit Cobbler
- Apricot Meringue Torte (1980's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute