Souffle Glace Aux Framboises
Submitted by sharmar
Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef’s showpiece.
YIELD
8 servingsPREP
30 minCOOK
90 minREADY
5 hrsThis is the dessert that separates home cooks from pastry artisans. It’s not difficult, but it demands precision, patience, and respect for technique.
Two crisp almond meringue discs bake low and slow until they shatter at the touch. Between them, layers of airy raspberry mousse made from Italian meringue (hot sugar syrup beaten into egg whites) folded with fresh raspberry puree and whipped cream.
The assembled souffle freezes in a collared dish, rising dramatically above the rim. When you peel off the paper collar at the table, the effect is breathtaking.
A pool of chilled raspberry puree around each wedge and a few whole berries on top complete the picture.
Chef’s Tips
- The sugar syrup must reach exactly soft ball stage before pouring it into the egg whites. Use a candy thermometer, not guesswork.
- Pour the hot syrup in a very thin stream with the mixer on low. A heavy pour will cook the whites into scrambled clumps instead of silky meringue.
- Pipe the almond meringue discs in a tight spiral from center to edge. Gaps create weak spots that crack when the mousse sits on top.
- Strain the raspberry puree thoroughly for the mousse, but reserve some with seeds for the sauce. Those seeds add texture and visual interest on the plate.
Ingredients
Directions
For Almond Meringue Layers: Line a baking sheet with parchment paper (or butter and flour it).
Using a pencil and 8-inch souffle dish as guide, trace 2 circles exactly the diameter of dish onto parchment paper.
Fold sheet of parchment or waxed paper in half lengthwise and lightly oil one side of paper and wrap it around souffle dish so it extends 3 inches above top of dish, taping it securely with masking tape.
Preheat the oven to 200 degrees F.
Beat 2 egg whites until they form stiff peaks.
Stir together ground almonds and sugar and gently fold into beaten egg whites.
Transfer mixture to pastry bag fitted with round ½-inch tip.
Starting in the center and spiraling outward, form 2 8-inch circles ¼ inch thick.
Bake until crisp, about 1½ hours.
Cool on a rack.
For Mousse: Choose a few perfect raspberries for garnish and set aside.
Purée remaining raspberries in processor or blender until very smooth.
Transfer 2 tablespoons of purée, with seeds, to measuring cup.
Strain remaining purée into mixing bowl, eliminating all seeds.
Add enough strained purée to the 2 tablespoons to measure ½ cup.
Set aside.
Chill remaining strained purée, which will be used as sauce.
In a small heavy saucepan combine sugar, water, and corn syrup.
Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cold water.
Raise heat slightly and cook until temperature of syrup reaches 240 degrees F (soft ball stage).
While syrup is cooking, beat 3 egg whites in a mixer until stiff.
As soon as syrup reaches 240 degrees F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very thing stream.
When all of the syrup has been incorporated, raise a mixer speed and beat meringue until cool.
Stir together the ½ cup reserved raspberry purée and lemon juice and fold into the meringue until nearly blended.
Whip cream until stiff and fold into the meringue until blended.
DO NOT OVERMIX.
To Assemble:Spread ¾ inch layer of mousse in prepared souffle dish.
Carefully peel off the paper from a meringue layer and place the layer on top.
Repeat, adding ¾ inch layer of mousse, then remaining meringue layer.
Top with remaining mousse, smoothing it gently with spatula.
Freeze at least 3 hours.
To serve, carefully remove paper collar.
Smooth exposed edge of souffle, if necessary, with a metal spatula.
Use a knife blade or long metal spatula to score shallow crisscross pattern in top of souffle.
Garnish with reserved raspberries.
Serve in wedges, spooning a little of the chilled raspberry purée around each portion and serving remainder separately.
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