Title: Frozen Raspberry Souffle
Categories: Dessert Fruit
Yield: 12 Servings
| 12 | | Egg yolks |
| 2 1/4 | c | Sugar |
| 1 | c | Strained pureed raspberries* |
| 2/3 | c | Framboise |
| 2 | c | Whipping cream; whipped |
| 8 | | Egg whites; room temperature |
| 1 | pn | Salt |
| TO GARNISH |
| | | Sweetened whipped cream |
| | | Fresh raspberries |
*Note: Fresh raspberries are suggested for the puree, but unsweetened
frozen berries may be used if fresh are not available. 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. "The Argyle", San Antonio, Texas. Favorite Restaurant Recipes
~ ISBN: 0-89535-100-5