Best Cold Raspberry Soufflé Recipes

COLD RASPBERRY SOUFFLE

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.

COLD RASPBERRY SOUFFLé 2

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.

COLD RASPBERRY SOUFFLé

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.