Recipe: Frozen Raspberry Soufflé

1 Refrigerate the cream a few hours before.

2 In the case of frozen raspberries, follow the instructions on the package.

3 Reduce the raspberries to a puree in a mixer or food mill.

4 Pass everything through a fine sieve to remove the seeds.

5 Beat the egg whites until very stiff and incorporate the sugar little by little.

6 Beat the cream like whipped cream.

7 Gently fold the raspberries into the beaten whites then add the whipped cream by folding gently.

8 With parchment paper, make a strip folded in 2, slightly higher by 3 to 5 cm than the circumference of the ramekin and which must extend 5 to 8 cm above the height of the mold. Secure with an elastic band for example.

9 Pour your preparation into the ramekins then place in the freezer.
When serving, remove 1 hour before tasting and place in the refrigerator.
You can garnish with fresh raspberries, cream, etc.
Enjoy.