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Cold Berry Souffle

Tummy.Tucker's picture
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Lemon juice 1⁄2 Cup (8 tbs)
  Egg yolks 8
  Honey 1⁄2 Cup (8 tbs)
  Strained pureed strawberries/Raspberries 1 Cup (16 tbs) (Sweetened To Your Taste With Honey Or Your Favorite Sweet Liqueur, Grand Marnier, Cassis, Apricot, Etc)
  Heavy cream 2 Cup (32 tbs)
  Egg whites 8
  Fresh berries 1⁄4 Cup (4 tbs)

Oil a 1-quart souffle dish.
Tie around the outside of the dish a strip of brown paper or parchment paper, which extends about 2 inches above the side of the dish making a "collar."
Oil this "collar" on the inside.
In a small saucepan, soften gelatin in lemon juice.
Warm over low heat, stirring, until gelatin is dissolved.
In a bowl, beat egg yolks with honey until thick and lemon colored.
Add gelatin mixture, and then the sweetened berry puree, beating after each addition.
Transfer this mixture to the top of a double boiler and cook over simmering, not boiling, water, stirring constantly until mixture is thick.
Lift top of double boiler out of bottom and cool, stirring to prevent eggs from overcooking.
Whip cream.
Beat egg whites until stiff and fold them and then the whipped cream gently into cooked mixture.
Pour into prepared souffle dish and chill until souffle is set.
Just before serving, remove oiled paper "collar" and garnish with fresh whole berries.

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