Ingredients:
6 oz. fresh raspberries
3/4 c. sugar
1 c. heavy whipping cream, semi-whipped
1 large egg whites
1 T. powdered sugar
4 fresh raspberries, for garnish
additional powdered sugar, for garnish
Directions:
Cut four 14x3 in. pieces of parchment paper. Wrap 1 paper strip around each of four 3/4 c. souffle dishes, forming collars that extend 1 in. above the rims. Tape the ends to secure. Blitz the 6 oz. raspberries and sugar in blender until a puree forms.
Strain the puree through a fine-meshed sieve and into a large bowl, disbarding the seeds in the strainer. Using a large rubber spatula, gently fold the semi-whipped cream into the raspberry puree.
In a separate bowl, use an electric mixer to beat the egg whites and 2 T. of powdered sugar until stiff peaks form. Gently fold the egg whites into the raspberry-cream mixture. Pour the mixture into the souffle dishes, dividing equally. Freeze for 3 hours or just until the raspberry mixture is frozen. Gently remove the parchment paper from the souffles. Top each with a raspberry. Dust lightly with powdered sugar and serve.
*I actually ran out of parchment paper and the dessert didn't stick at all to the sides so I am glad I didn't do it. This dessert was different than what I was expecting but very good. It is very creamy, much thicker than an ice cream.
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