Cold Raspberry Soufflé

2 envelopes (2 tsp each) unflavored gelatin
1/3 c orange juice
1/3 c lemon juice
4 c raspberries,
6 large egg whites (to sterilize eggs before cracking, immerse briefly in boiling water)
1 cup sugar
1 ½ cups whipping cream whipped to hold soft peaks

In a 1-2 quart pan, mix gelatin with juices, then let stand until liquid is absorbed. Stir on medium heat until melted. Puree raspberries in blender, then add gelatin mixture. Rub puree through a fine strainer into a bowl; discard seeds. Chill, stirring often, just until mixture barely thickens (10-15 minutes).

With a mixer on high speed, whip egg whites until foamy. Slowly add sugar, beating until soft peaks form. Fold whites and whipping cream into puree. Form a 3 inch wide foil collar on the rim of a 5-6 cup soufflé dish. Pour in mixture. Cover and chill until firm (~3 hours or until next day). Discard foil and serve.

Yield: 10 servings

Source: Heather Hart

Published in: on October 12, 2009 at 4:32 am  Leave a Comment  
Tags: ,

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: