Frozen Raspberry Souffle
Submitted by Florinha
Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.
YIELD
12 servingsPREP
30 minCOOK
10 minREADY
9 hrsThis is a souffle in name and silhouette only. No oven, no flour, no collapse. A rich yolk custard cooks gently over a double boiler with raspberry puree and sugar, folds in whipped cream, and freezes overnight in a tall-collared mold. When the foil collar peels off at serving time, the frozen dessert stands proud above the dish rim exactly like a hot souffle fresh from the oven.
The trick is the foil collar. A parchment or foil band taped around the outside gives the raspberries puree mixture something to climb against in the freezer. Remove it at the table and smooth the exposed sides with a warm spatula.
Framboise brings an essential aromatic sharpness that fresh berries alone cannot supply. Add it slowly into the cooled custard or the temperature shock can curdle the eggs. Fold the whipped cream in gently so the mixture stays airy.
Pro Tips
- Do not let the custard boil. Egg yolks curdle above about 180°F (82°C). If you see steam or any sign of simmering, yank the bowl off the heat.
- Strain the raspberry puree through a fine sieve. Skipping this leaves seeds that become unpleasantly gritty when frozen.
- Chill the mixing bowl and whisk before whipping the cream. Cold equipment gives greater volume and stiffer peaks.
- Serve directly from the freezer. This dessert softens within minutes at room temperature and loses the sculpted look.
Variations
- Swap raspberries for strawberry or blackberry puree with matching fruit liqueur.
- Serve with warm sabayon as the recipe suggests for a dramatic hot-cold contrast.
- Line individual ramekins with collars and freeze as single portions for a dinner-party ready format.
Ingredients
Directions
Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. Tie or tape securely.
In large bowl, beat yolks until thick and lemon colored. Add 1¼ cups sugar and beat until dissolved.
Blend in raspberries. Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time.
Strain into large metal bowl set over ice and stir until cool.
Add framboise a little at a time, blending thoroughly after each addition. Fold whipped cream into mixture.
Pour into prepared dish, smooth top with spatula and freeze overnight. When firm, cover top with plastic wrap or foil.
Just before serving, remove foil collar and smooth sides with spatula.
Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. This melts quickly so serve directly from freezer.
Comments
This recipe is messed up! It calls for 2 1/4 cups sugar but only 1 1/4 are used. It lists 8 egg whites that are never used at all. The result is a gloopy mess that doesn't ever really gel.
STAY AWAY!!!