RASPBERRY SOUFFLE
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.
FROZEN PEACH SOUFFLE WITH RASPBERRY SAUCE
Make and share this Frozen Peach Souffle With Raspberry Sauce recipe from Food.com.
Provided by threeovens
Categories Frozen Desserts
Time 55m
Yield 1 Souffle, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Use a food mill to process raspberries and remove seeds; discard seeds.
- Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
- In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
- Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
- Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
- In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
- Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
- In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
- Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
- Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
- Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
- Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
- Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
- Gently fold them all together.
- Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
- Smooth out the top and scatter with the toasted almonds.
- Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
- If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
- To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
- Alternatively, serve in individual ramekins, with a little raspberry sauce.
Nutrition Facts : Calories 386, Fat 20.6, SaturatedFat 11.5, Cholesterol 219.8, Sodium 71.7, Carbohydrate 45.5, Fiber 3.6, Sugar 40.1, Protein 7.4
MELBA SAUCE
A versatile raspberry sauce. Can be used in Peach Melba, Raspberry Fool, or even drizzled over a piece of pound cake. **Tips below.
Provided by Debbwl
Categories Sauces
Time 25m
Yield 1 1/4 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Thaw raspberries.
- Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
- Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
- Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
- **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
- **If sauce becomes too thick, add water, bring to a boil and stir until smooth.
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Make and share this Delightful Lemon Mousse With Raspberry Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
- POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
- REFRIGERATE 4 hours or until firm.
- Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.
FROZEN PEACH DAIQUIRIS
This is a favorite summertime BBQ drink! We drink these while dinner is cooking or just while sitting on the patio enjoying the sunset...and swatting the mosquitos!!!
Provided by Michelle S.
Categories Beverages
Time 3m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place all but ice in a blender.
- Blend on high for 15 seconds.
- Add the ice, 1 or 2 pieces at a time, and process until the ice is crushed and mixed well, about 40 seconds.
- Pour into 4 glasses and ENJOY!
Nutrition Facts : Calories 150.4, Fat 0.3, Sodium 2.9, Carbohydrate 13.4, Fiber 1.4, Sugar 12.1, Protein 0.8
PEACH MELBA SOUFFLE
A peach souffle with warm raspberry sauce is impossible to resist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees; adjust rack to lower third of oven. Lightly spray a 1 1/2-quart souffle dish with vegetable spray, then coat dish with 2 tablespoons of sugar; lightly tap out excess sugar and set aside. In a nonreactive saucepan, combine the peaches, 5 tablespoons sugar, lemon juice, and 4 tablespoons water. Bring to a boil over high heat. Reduce heat to medium and cook until the peaches are broken down and reach a sauce like consistency, about 20 minutes. Puree in a food processor and return to the saucepan.
- In a small bowl, stir together Cuarenta y Tres and cornstarch until dissolved. Place the peach puree over medium heat; whisk in the cornstarch mixture until mixture comes to a boil, 3 to 4 minutes; continue whisking for about 30 seconds. Transfer mixture to a large bowl set over ice water to cool; stir frequently for 5 to 10 minutes.
- Meanwhile, combine egg whites, cream of tartar, and salt in an electric mixer; beat on medium-low speed until foamy. Slowly add 3 tablespoons sugar, then beat on high speed until stiff but not dry.
- Gently fold about a quarter of the beaten egg whites into the chilled peach puree until thoroughly combined. Fold in the remaining egg whites and 3/4 cup raspberries; gently spoon the mixture into the prepared souffle dish. Bake until souffle is firm and has risen 1 to 2 inches over the top rim of dish and is a deep golden brown, about 45 to 50 minutes.
- While souffle is baking, make the sauce: In a small saucepan, combine remaining raspberries and remaining 3 tablespoons sugar; place over medium-high heat. Simmer until the berries release their juices and are somewhat broken down, 5 to 7 minutes. Pass through a fine strainer two times, discarding the seeds, and let cool for 5 minutes. Remove souffle from the oven and serve with warm raspberry sauce.
Nutrition Facts : Calories 198 g, Fiber 3 g, Protein 4 g, Sodium 135 g
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