Cold Raspberry Soufflé Food

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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

RASPBERRY SOUFFLE



Raspberry Souffle image

Provided by Tyler Florence

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 tablespoon unsalted butter plus more for greasing
3/4 cup granulated sugar plus more for dusting mold
1 pint pureed raspberries
4 eggs, separated
Pinch cream of tartar
Powdered sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides and will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
  • To make the fruit puree base, heat the raspberry puree, 3/4 cup sugar and butter in a saucepan and place over medium heat. Cook for 10 minutes to dissolve the sugar. Remove from heat, cool slightly, then strain to remove the raspberry seeds. Whisk in the egg yolks 1 at a time.
  • In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the raspberry mixture to lighten it. Then gently fold in the rest. Spoon into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Dust with powdered sugar before serving.

RASPBERRY SOUFFLE



Raspberry Souffle image

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature, for the ramekins
3 tablespoons superfine sugar
1 tablespoon raspberry liqueur, such as Chambord
1/2 tablespoon fresh lemon juice
1 1/4 cups fresh raspberries, plus more for garnish if desired
4 large egg whites, at room temperature
Pinch cream of tartar
4 tablespoons powdered sugar

Steps:

  • Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
  • In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
  • Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
  • Preheat the oven to 425 degrees F; position the rack in the middle.
  • Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
  • Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.

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

RASPBERRY SOUFFLE



Raspberry Souffle image

Make and share this Raspberry Souffle recipe from Food.com.

Provided by Dancer

Categories     Dessert

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups raspberry puree
2 tablespoons sugar
4 egg whites
1/4 teaspoon lemon juice
1 tablespoon sugar, for ramekins

Steps:

  • Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
  • Beat egg whites, lemon juice and sugar until stiff and fluffy.
  • GENTLY fold the egg whites into the raspberry mixture.
  • Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
  • Serve immediately.

Nutrition Facts : Calories 53.8, Fat 0.1, Sodium 54.8, Carbohydrate 9.7, Sugar 9.7, Protein 3.6

FROZEN RASPBERRY SOUFFLE



Frozen Raspberry Souffle image

This is from Chef Curtis Stone (Take home Chef). I made this for my parents tonight and they loved it. A little different from the norm, but made the occassion so special. Try not to over freeze.

Provided by mini_1

Categories     Frozen Desserts

Time 3h45m

Yield 2 serving(s)

Number Of Ingredients 5

8 ounces fresh raspberries (or Frozen, not sweetened, thawed)
3/4 cup sugar
1 cup heavy whipping cream
2 large egg whites
2 tablespoons powdered sugar

Steps:

  • Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
  • Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
  • Fold whipped cream into raspberry puree.
  • In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
  • Gently fold this mixture in with raspberry puree/whipped cream.
  • Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
  • Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
  • *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.

Nutrition Facts : Calories 808, Fat 44.8, SaturatedFat 27.4, Cholesterol 163, Sodium 101.2, Carbohydrate 100, Fiber 7.4, Sugar 88.1, Protein 7.4

COLD RASPBERRY SOUFFLé



Cold Raspberry Soufflé image

Number Of Ingredients 6

2 (10-ounce) packages raspberries in heavy syrup, thawed
2 envelopes unflavored jello
1/2 cup water cold
3 eggs white large, at room temperature
2 tablespoons splenda
1 1/4 cups heavy cream, whipped

Steps:

  • 1. Place raspberries with syrup in a blender container. Cover and blend until pureed. Over a large bowl, press puree through as sieve with a rubber scraper to remove seeds.2. In a small saucepan, mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin dissolves. Stir into raspberry puree set aside.3. In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy set aside.4. Place bowl of puree in a larger bowl which contains cold water and ice. Stir raspberry mixture until it begins to thicken. Remove bowl from ice water.5. Fold in beaten egg whites and 2 cups of the whipped cream. Pour into a serving dish. Refrigerate at least 1 hour or until set.6. Top with dollops of remaining whipped cream. Garnish with lime slices if desired.

Nutrition Facts : Nutritional Facts Serves

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