Chilled Raspberry Souffle Recipes

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COLD RASPBERRY SOUFFLE



Cold Raspberry Souffle image

Cooking time includes 4 hours chilling. This is fairly easy to make and looks great with some mint leaves as a garnish. From Great American Recipes card series.

Provided by Chandra M

Categories     Dessert

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen unsweetened raspberries
4 egg yolks
2 egg whites
1/3 cup sugar
1/2 orange, juice of
1 1/2 tablespoons cold water
1.5 (1/4 ounce) envelopes gelatin
2/3 cup whipping cream

Steps:

  • Thaw the raspberries for 30 minutes at room temperature.
  • Puree them in a food processor, reserve 3 TBSP juice.
  • Beat the egg yolks and sugar until pale yellow and creamy.
  • Stir in the raspberry puree.
  • Combine the reserved raspberry juice with the orange juice.
  • Add the water.
  • Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
  • Place the bowl with the gelatin in a pan of warm water over low heat.
  • Stir until the gelatin dissolves.
  • Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
  • Whip cream until soft.
  • Add the raspberry puree and the egg whites.
  • Pour into a steep sided glass dish and chill 4 hours.
  • Garnish & Serve.

Nutrition Facts : Calories 347.1, Fat 19.7, SaturatedFat 10.6, Cholesterol 243.2, Sodium 56.6, Carbohydrate 36.6, Fiber 9.3, Sugar 24.1, Protein 9.1

RASPBERRY SOUFFLéS



Raspberry Soufflés image

A classic French raspberry soufflé recipe made with fresh raspberry puree! This beautiful pink soufflé makes an elegant summer time dessert!

Provided by Laura / A Beautiful Plate

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 12

12 ounces frozen raspberries (thawed)
4 large egg yolks
2½ ounces (70 g) granulated sugar
1½ tablespoons cornstarch
4 ounces raspberry puree (see above)
juice of one lemon
4 egg whites (room temperature)
pinch of cream of tartar
pinch of kosher salt
1 ounce (28 g) granulated sugar
powdered sugar (for dusting)
fresh raspberries (for garnishing)

Steps:

  • Preheat oven to 400°F (204°C). Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. Place the ramekins on a small baking sheet and set aside.
  • Prepare purée: Purée the thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve four ounces of raspberry puree to the soufflés.
  • In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.
  • In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
  • Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
  • Pour the mixture carefully into the centerof the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
  • Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 73 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 184 mg, Sodium 98 mg, Fiber 7 g, Sugar 60 g, UnsaturatedFat 3 g

CHILLED RASPBERRY SOUFFLE



Chilled Raspberry Souffle image

An elegant, but very easy French dessert. A perfect ending to a night of fine dinning. Your guests will be impressed. Note: cooking time is time spent in the refrigerator, but I won't tell.

Provided by Pokey in San Antonio

Categories     Dessert

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb fresh raspberry
1 1/2 cups heavy cream (whipped)
1/4 cup powdered sugar

Steps:

  • Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
  • Whip heavy cream till you get peaks.
  • Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
  • Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
  • Spoon in the raspberry mixture till level with the top of the paper.
  • Chill in a cold refrigerator for several hours.
  • When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.

Nutrition Facts : Calories 396.1, Fat 33.8, SaturatedFat 20.6, Cholesterol 122.3, Sodium 35.1, Carbohydrate 23.5, Fiber 7.4, Sugar 12.5, Protein 3.2

CHILLED RASPBERRY SOUFFLE RECIPE



Chilled Raspberry Souffle Recipe image

Light as a feather, chilled raspberry souffle is an easy no bake recipe that makes the perfect ending to a summer meal

Provided by Woman and Home

Categories     Dessert

Time 40m

Yield Serves: 10 to 12

Number Of Ingredients 6

300g (10oz) raspberries, plus a few to decorate
juice 2 lemons
4 eggs, separated150g (5oz) caster sugar
5 level tsp powdered gelatine
1 x 284ml carton double cream
150ml (1¼pt) whipping cream, for piping rosette

Steps:

  • Tie a double fold of greaseproof paper around the soufflé dish so it comes up 5 to 7cm (2 to 2¾in) above the rim. Secure with sticky tape.
  • Place the raspberries and lemon juice in a blender goblet and purée until smooth, then sieve to remove the seeds. Place the egg yolks and 100g (4oz) of caster sugar in the bowl of an electric mixer and whisk on high speed until doubled in volume. The whisk should leave a ribbon trail in the mixture.
  • Dissolve the powdered gelatine in 100ml (4fl oz) cold water and leave until it turns spongy.
  • Place the bowl over a pan of gently simmering water and stir until the gelatine has melted and is clear. Remove from the heat and whisk into the egg yolk and sugar mixture along with the raspberry purée.
  • Lightly whip the cream and fold gently into the raspberry mixture. Whisk the egg whites until they are stiff, then whisk in the remaining caster sugar - a spoonful at a time - until you have a thick, glossy mixture.
  • Fold the egg whites into the raspberry mixture and pour into the prepared soufflé dish; chill overnight.
  • Remove the paper collar and pipe rosettes of whipped cream around the edge and decorate with the remaining raspberries.

Nutrition Facts : @context https

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