Frozen Raspberry Soufflé
6 ounces fresh raspberries
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.