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.