Frozen Raspberry Souffle
|Lightly sweetened fresh raspberries/1 package, 10 ounce, frozen raspberries, thawed and undrained||1 Pint|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Corn syrup||1 Tablespoon|
|Genoise cake/Sponge cake||1 , split into 3 layers horizontally and cut into 1 1/2 inch pieces (8 Inch)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Raspberry syrup||1 Cup (16 tbs)|
|Fresh raspberries||1 Cup (16 tbs)|
Prepare 1-quart souffle dish with lightly oiled 3-inch waxed paper collar, securing with string.
Sprinkle berries lightly with framboise or kirsch.
Combine sugar, water and corn syrup in small saucepan.
Bring to boil over medium heat, stirring frequently just until sugar dissolves.
Continue boiling, without stirring, to soft ball stage (235°F on candy thermometer).
Remove from heat.
Using electric mixer, beat egg whites until soft peaks form.
Gradually add 3/4 cup syrup, beating constantly until whites are stiff and shiny.
Flavor remaining syrup with framboise and drizzle evenly over cake.
Gently fold berries into meringue, then fold in whipped cream.
Spoon generous layer of raspberry mixture into prepared souffle dish and top with about half of cake.
Repeat, ending with raspberry mixture (souffle should almost reach top of collar).
Freeze several hours.
Meanwhile, combine raspberry syrup with framboise to taste.
Add about 1 cup raspberries and blend well.
Transfer souffle to refrigerator 1 to 1 1/2 hours before serving.
Carefully remove collar sprinkle sugar dust just before bringing souffle to table.