Best Cold Raspberry Souffle Recipes

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COLD RASPBERRY SOUFFLE



Cold Raspberry Souffle image

Cooking time includes 4 hours chilling. This is fairly easy to make and looks great with some mint leaves as a garnish. From Great American Recipes card series.

Provided by Chandra M

Categories     Dessert

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen unsweetened raspberries
4 egg yolks
2 egg whites
1/3 cup sugar
1/2 orange, juice of
1 1/2 tablespoons cold water
1.5 (1/4 ounce) envelopes gelatin
2/3 cup whipping cream

Steps:

  • Thaw the raspberries for 30 minutes at room temperature.
  • Puree them in a food processor, reserve 3 TBSP juice.
  • Beat the egg yolks and sugar until pale yellow and creamy.
  • Stir in the raspberry puree.
  • Combine the reserved raspberry juice with the orange juice.
  • Add the water.
  • Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
  • Place the bowl with the gelatin in a pan of warm water over low heat.
  • Stir until the gelatin dissolves.
  • Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
  • Whip cream until soft.
  • Add the raspberry puree and the egg whites.
  • Pour into a steep sided glass dish and chill 4 hours.
  • Garnish & Serve.

Nutrition Facts : Calories 347.1, Fat 19.7, SaturatedFat 10.6, Cholesterol 243.2, Sodium 56.6, Carbohydrate 36.6, Fiber 9.3, Sugar 24.1, Protein 9.1

COLD RASPBERRY SOUFFLé 2



Cold Raspberry Soufflé 2 image

Number Of Ingredients 9

1 envelope unflavored jello
3 tablespoons water cold
1/8 teaspoon salt
2 pints raspberries fresh, washed and drained
1 tablespoon lemon juice fresh
1/2 cup splenda
3 eggs white
1 cup cream whipped
1/4 cup almonds toasted

Steps:

  • 1. In saucepan, soften gelatin in cold water with salt heat, stirring to dissolve.2. Purée berries in blender or food processor, reserving 8 whole berries for garnish. Press purée through sieve to remove seeds. Combine dissolved gelatin with purée, lemon juice, and splenda. Place over ice, stirring often until thickened. 3. Beat egg whites until stiff fold into berry mixture then into whipped cream. Spoon into individual dessert dishes chill for 2 hours or longer. To serve, sprinkle with toasted almonds and place a raspberry in center of each serving.

Nutrition Facts : Nutritional Facts Serves

COLD RASPBERRY SOUFFLé



Cold Raspberry Soufflé image

Number Of Ingredients 6

2 (10-ounce) packages raspberries in heavy syrup, thawed
2 envelopes unflavored jello
1/2 cup water cold
3 eggs white large, at room temperature
2 tablespoons splenda
1 1/4 cups heavy cream, whipped

Steps:

  • 1. Place raspberries with syrup in a blender container. Cover and blend until pureed. Over a large bowl, press puree through as sieve with a rubber scraper to remove seeds.2. In a small saucepan, mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into raspberry puree set aside.3. In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy set aside.4. Place bowl of puree in a larger bowl which contains cold water and ice. Stir raspberry mixture until it begins to thicken. Remove bowl from ice water.5. Fold in beaten egg whites and 2 cups of the whipped cream. Pour into a serving dish. Refrigerate at least 1 hour or until set.6. Top with dollops of remaining whipped cream. Garnish with lime slices if desired.

Nutrition Facts : Nutritional Facts Serves

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