1/2 water 3/4 cup sugar 1 cup heavy whipping cream, semi-whipped (by hand) 2 large egg whites 2 tablespoons/20 g powdered sugar 4 fresh raspberries, for garnish Additional powdered sugar, for garnish 1 tsp lemon zest
Method of Production:
Cut four 14x3-inch/35x8-cm pieces of parchment paper. Wrap 1 paper strip around each of four soufflé dishes, forming collars that extend 1 inch above the rims. Tape the ends to secure. Cook the raspberries, water, lemon zest and sugar to just below a simmer. Allow about 15 minutes for the compote to cool. Add to a blender and blitz until a puree forms.
Strain the puree through a fine-meshed sieve (or a colander wrapped in cheesecloth) and into a large bowl, discarding the seeds in the strainer. Using a large rubber spatula, gently fold the semi-whipped cream into the raspberry puree.
In a separate large bowl, use an electric mixer or hand blender to beat the egg whites and 2 tablespoons of powdered sugar until stiff peaks form. Gently fold the egg whites into the raspberry-cream mixture.
Pour the mixture into the soufflé dishes, dividing equally. Freeze for 3 hours or just until the raspberry mixture is frozen. Gently remove the parchment paper from the soufflés. Top each with a raspberry. Dust lightly with powdered sugar and serve!