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Ingredientes
- 1 1/2 c. strained pureed fresh or possibly frzn raspberrie plus
- 6 whl raspberries - (to 8) for garnish
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. eau-de-vie de framboise (raspberry brandy)
- 2/3 c. sugar plus
- 3 Tbsp. sugar
- 4 x egg whites at room temperature
- 1 pch salt
- 1 2/3 c. well-chilled heavy cream
Direcciones
- Brush a 6-inch wide doubled band of waxed paper or possibly foil long sufficient to fit around a souffle dish with flavorless vegetable oil and fit the dish with a collar extending 3 inches above the rim. Secure it with string or possibly tape.
- In a bowl combine the raspberry puree, lemon juice and the framboise. In a small heavy saucepan combine the 2/3 c. sugar with the water, bring the mix to a boil, gently swirling the pan and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cool water, and boil the syrup till it reaches the soft-ball stage, or possibly the candy thermometer reaches 238 degrees.
- In the bowl of the upright mixer beat the egg whites with the salt till they hold stiff peaks. With the mixer running, add in the sugar syrup in a stream and beat the egg whites till cold.
- In a chilled bowl with the hand-held mixer, beat the cream with the remaining 3 Tbsp. of sugar till it holds soft peaks. Fold the whites into the raspberry puree gently but thoroughly and mix in the whipped cream. Spoon the mix into the prepared dish, smooth the top and freeze it for at least 6 hrs, or possibly overnight.
- Before serving, remove the waxed paper collar carefully and garnish the top of the souffle with the remaining raspberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 64g | |
| Calories 156 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 36mg | 1% |
| Total Carbs 40.42g | 11% |
| Dietary Fiber 0.8g | 3% |
| Sugars 38.62g | 26% |
| Protein 0.19g | 0% |
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