Frozen Patriotic Souffle
|Confectioners' custard||1 Cup (16 tbs) (1 Recipe Basic)|
|Frozen raspberries||10 Ounce, thawed|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs), whipped|
|Blueberries||1⁄2 Cup (8 tbs) (Fresh Or Thawed)|
Make collar of thin poster paper to fit around entire depth and 2 inches higher than 6-inch souffle dish.
Tape together securely around outside of dish.
Pour raspberries into sieve placed over bowl; press berries through sieve with back of wooden spoon until only seeds remain.
Discard seeds; set pulp aside.
Place egg whites in large mixer bowl; beat at high speed until fluffy.
Add sugar gradually, beating until stiff peaks form.
Place cool custard in large bowl; gently fold in 1 cup cream, whipped, until well combined.
Fold in raspberry pulp.
Add 1/3 of egg whites; fold in with rubber spatula.
Add remaining egg whites; fold in completely.
Turn into mold; freeze about 4 1/2 hours.
Sides and top will be firm but center will be soft.
Remove paper collar; serve immediately.
Garnish with remaining cream, whipped and lightly sweetened; sprinkle with blueberries