ICED RASPBERRY SOUFFLES

By akselden

Ingredients

• 6 ~ 6 oz. ramekins s
• 12 oz. (2 baskets) fresh raspberries
• 2 Tbs. sugar
• 1 Tbs. lemon juice
• 3/4 cup sugar
• 1/2 cup water
• 4 egg whites
• Pinch of salt until stiff
• 1 cup lightly whipped heavy cream

Preparation

Step 1

Wrap wax-paper collars around six 6 oz. ramekins so they extend about 1" above top. Puree 12 oz. (2 baskets) fresh raspberries with 2 Tbs. sugar and 1 Tbs. lemon juice. Pass through a fine sieve to remove seeds. Dissolve 3/4 cup sugar In 1/2 cup water and bring to a boil. Continue boiling until syrup reaches 235° (soft ball) on a sugar thermometer. Whisk 4 egg whites with a pinch of salt until stiff. Add syrup in a steady stream while whisking until mixture is thick and cool. Fold the raspberry puree and 1 cup
lightly whipped heavy cream into the egg white mixture and divide between the prepared ramekins. Freeze for 4 to 6 hours. Remove collars and garnish with whole raspberries before serving.