Imagine a dessert so light, so ethereal, it seems to float right off your plate - that's the magic of Soufflé Glacé aux Framboises! This classic French frozen delicacy combines the delicate airiness of a soufflé with the vibrant, tangy sweetness of fresh raspberries, creating a dessert that's not just a treat, but a culinary experience that will transport your taste buds straight to the charming patisseries of Paris.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups raspberries
- 1/2 cup sugar
- 1 cup heavy cream
- 3 egg whites
- 1 tablespoon lemon juice
Instructions
- Prepare the raspberry purée by placing raspberries and 1/4 cup of sugar in a saucepan. Gently heat over medium-low, stirring until the berries break down and release their juices, creating a smooth compote.
- Strain the raspberry mixture through a fine-mesh sieve to remove seeds, creating a smooth purée. Allow the purée to cool completely to room temperature.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Refrigerate the whipped cream to keep it chilled.
- In a separate clean, dry bowl, begin whisking the egg whites. As they become foamy, gradually add the remaining 1/4 cup of sugar and lemon juice, continuing to whip until stiff, glossy peaks form.
- Gently fold the cooled raspberry purée into the whipped cream, creating a marbled effect. Be careful not to deflate the mixture.
- Carefully fold the egg white meringue into the raspberry-cream mixture, using a light, lifting motion to maintain as much air as possible.
- Transfer the mixture into a freezer-safe serving dish or individual ramekins. Smooth the top with a spatula.
- Cover the dish with plastic wrap and freeze for at least 4 hours, or preferably overnight, until the soufflé is firm but still creamy.
- Before serving, let the soufflé sit at room temperature for 5-10 minutes to soften slightly. Garnish with fresh raspberries and a light dusting of powdered sugar if desired.
Tips
- Temperature is key: Ensure all ingredients are at the right temperature. Cold cream whips better, and room temperature egg whites create more stable meringue.
- Folding technique matters: When combining ingredients, use a gentle, lifting motion to preserve the air bubbles. This ensures your soufflé remains light and fluffy.
- Use fresh raspberries for the most vibrant flavor and color. If out of season, high-quality frozen raspberries can work well.
- For a pristine presentation, use a fine-mesh strainer when creating the raspberry purée to ensure a smooth, seed-free texture.
- Patience is crucial - allow proper freezing time and let the soufflé sit at room temperature briefly before serving to achieve the perfect creamy consistency.
Nutrition Facts
Calories: 228kcal
Carbohydrates: 22g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 48mg
