Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 oz Raspberries; frozen * 6 Eggs; separated
3/4 c Sugar 2 c Whipping cream; whipped
1/3 c ;water

* OR 1 pint fresh raspberries plus 2 tbls sugar

Over low heat, cook raspberries until liquid is almost gone (about 15
minutes). Set aside to cool. Combine sugar and water in a medium
saucepan; bring to a boil and boil rapidly for 3 minutes to soft ball
stage. In a small mixer bowl, beat egg yolks until thick and lemon
colored. With mixer on medium speed, slowly pour hot syrup over egg
yolks; beat until thick and light. Fold in raspberries. Beat egg
whites until stiff peaks form. Fold into raspberry mixture. Fold in
whipped cream. Tape 2-inch standing collars of aluminum foil around 8
individual souffle dishes or cups. Spoon raspberry mixture in,
filling to top of collar. Freeze. Remove collar to serve. Garnish
with whipped cream and a fresh raspberry.

per serving: 407Cal, 26gFat, 39gCarb, 70mgNa, 241mgChol from
L'Hostellerie Bressane, Hillsdale, New York from: Deseret News,
2/14/95 Submitted By JEANNE GEAKE On 02-17-95

Browse by categories