Recipe for cooking cold raspberry souffle

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Cold Raspberry Souffle

2 env. unflavored gelatin
1/2 c. fresh lemon juice
8 eggs, separated
1 c. sugar
1 c. puréed fresh raspberries
4 Tbsp. cassis
2 c. heavy cream

Prepare a 2-qt. soufflé dish with a wax paper collar extending 2 to 3 in.es above rim of dish. Tape into place. Oil dish and paper. Soften gelatin in lemon juice and heat over low flame until dissolved and clear.

Beat egg yolks with sugar until light and fluffy. Mix puréed raspberries with cassis and add to egg yolk mixture, then add gelatin. Cook over hot water until thickened. Cool.

Beat egg whites until stiff peaks form, then whip heavy cream until stiff. Gently fold egg whites into raspberry mixture, then fold in whipped cream. Pour into the soufflé dish and chill thoroughly. Remove paper collar before serving.