Food recipes
Chilled Raspberry Souffle
Chilled Raspberry Souffle Ingredients: raspberries, raw cream, fluid, heavy whipping sugars, powdered Directions: Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a con...
Chilled Raspberry Souffle
Ingredients:
raspberries, raw
cream, fluid, heavy whipping
sugars, powdered
Directions:
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 souffle with a dollop of whipped cream and place a couple of the reserved berries on top.
Ingredients:
raspberries, raw
cream, fluid, heavy whipping
sugars, powdered
Directions:
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 souffle with a dollop of whipped cream and place a couple of the reserved berries on top.