Cold Raspberry Souffle – a delicious recipe with raspberries, egg yolks, egg whites, sugar, orange, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw the raspberries for 30 minutes at room temperature.
2
Puree them in a food processor, reserve 3 TBSP juice.
3
Beat the egg yolks and sugar until pale yellow and creamy.
4
Stir in the raspberry puree.
5
Combine the reserved raspberry juice with the orange juice.
6
Add the water.
7
Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
8
Place the bowl with the gelatin in a pan of warm water over low heat.
9
Stir until the gelatin dissolves.
10
Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
11
Whip cream until soft.
12
Add the raspberry puree and the egg whites.
13
Pour into a steep sided glass dish and chill 4 hours.
14
Garnish & Serve.
422
kcal
Calories
29
g
Fat
21
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (10 ounce) packages frozen unsweetened raspberries, 4 egg yolks, 2 egg whites, 1/3 cup sugar, and more.
Yes, Cold Raspberry Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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