Iced
Raspberry Soufflés
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups raspberries
3/4 cup sugar
1 tablespoon lemon juice
1/2 cup water
4 each egg whites
1 pinch salt
1 cup heavy cream
Wrap collar of waxed paper around 6 ramekin dishes so collar is 1 inch above top of dish.
Puree the raspberries with 2 Tab of sugar and lemon juice, then pass through a strainer. Dissolve the remaining sugar in the water then
bring to a boil 235 degrees on candy thermometer. Beat the egg white with salt until stiff. Ass soon as the syrup reaches the
correct temperature, beat it into the egg whites and continue beating until the mixture is cool.
Fold raspberry puree and cream into the meringue and divide between the ramekins. Must freeze for
at least 4 hours.
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