Glace Red Raspberry Souffle

By dfarber

Ingredients

• 2 10-ounce package frozen raspberries or 1 pt fresh raspberries plus 2 tbl. sugar
• 3/4 cup sugar
• 1/3 cup water
• 6 eggs separated
• 2 cups whipping cream whipped

Details

Servings 8

Preparation

Step 1

Over low heat, cook raspberries until liquid is almost gone (about 15 minutes).
Set aside to cool.
Combine sugar and water in a medium saucepan; bring to a boil and boil rapidly for 3 min to soft ball stage (240).
In a small mixer bowl, beat egg yolks until thick and lemon colored. With mixer of medium speed, slowly pour hot syrup over egg yolks; beat until thick and light.
Fold in raspberries.
Beat egg whites until stiff peakes form, fold into raspberry mixture fold in whipped cream. Tape 2 in. standing collars of aluminum foil around 8 individual souffle dishes or cups.
Spoon raspberry mixture in, filling to top of collar.
Freeze.
Remove collar to serve.
Garnish with whipped cream and a fresh raspberry.

[Makes 8 servings]