You are here

Iced Raspberry Souffle

chef.alexande's picture
  Raspberries 1 Pound, thawed if frozen (450 Gram)
  Egg whites 4
  Caster sugar 8 Ounce (225 Gram)
  Double cream 10 Fluid Ounce, lightly whipped (1 Carton, 284 Milliliter)
To finish
  Double cream 5 Fluid Ounce (1 Carton, 142 Milliliter)
  Whole raspberries 1 Cup (16 tbs) (Use Either Fresh Or Frozen, Extra)

1) In a blender, add raspberries and puree.
2) In a strainer, place a muslin cloth and strain the puree with the help of the back of a wooden spoon.
3) In a bowl, add egg whites and beat till stiff.
4) Continuing to beat, add the sugar, 1 tablespoon at a time.
5) Gently fold in the raspberry puree and cream.
6) Pour into a soufflé dish and freeze.
7) To freeze for up to 2 weeks, open freeze till solid, then wrap in cling film and foil.
8) Place in a sealable container.
9) To serve after freezing, refrigerate in wrapping and allow to thaw for 1 hour.

7) Top with whole raspberries and whipped cream.
8) Tiny meringues or ratafias around the edge also make a delightful presentation.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes

Rate It

Your rating: None
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3365 Calories from Fat 2051

% Daily Value*

Total Fat 228 g351%

Saturated Fat 0.11 g0.57%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 198.6 mg8.3%

Total Carbohydrates 307 g102.3%

Dietary Fiber 39.3 g157.2%

Sugars 254.4 g

Protein 27 g53.1%

Vitamin A 4% Vitamin C 264.1%

Calcium 15.9% Iron 23.7%

*Based on a 2000 Calorie diet

Iced Raspberry Souffle Recipe