Frozen Raspberry Souffle – a delicious recipe with fresh raspberries, sugar, heavy whipping cream, egg whites, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
2
Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
3
Fold whipped cream into raspberry puree.
4
In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
5
Gently fold this mixture in with raspberry puree/whipped cream.
6
Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
7
Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
8
*** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.
451
kcal
Calories
26
g
Fat
47
g
Carbs
8
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 5 ingredients. The key ingredients include: 8 ounces fresh raspberries (or Frozen, not sweetened, thawed), 3/4 cup sugar, 1 cup heavy whipping cream, 2 large egg whites, and more.
Yes, Frozen Raspberry Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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