Raspberry Cloud Souffle – a delicious recipe with frozen raspberries, gelatin, sugar, lemon juice, kirschwasser, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Select a few whole raspberries for garnish; freeze in small container until needed.
2
Soften gelatin in 3/4 cup cold water.
3
In heavy saucepan, combine raspberries, 3 tablespoons sugar, lemon juice and softened gelatin.
4
Cook slowly, stirring constantly, until gelatin is dissolved.
5
Cool.
6
Add kirschwasser.
7
Chill until partly set.
8
Beat egg whites and salt until soft peaks form; gradually beat in remaining 6 tablespoons sugar, continuing to beat until stiff, but not dry.
9
Fold egg whites and about 3/4 of whipped cream into partly thickened raspberry mixture.
10
Turn into prepared 1 1/2-quart souffle dish.
11
(See following.)
12
Chill until set, several hours or overnight.
13
Garnish with remaining whipped cream, reserved raspberries and green citron slivers for Christmas color.
657
kcal
Calories
47
g
Fat
39
g
Carbs
21
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: 3 (10 oz. each) pkg. frozen raspberries, thawed, 3 Tbsp. plain gelatin, 9 Tbsp. sugar, 1 1/2 Tbsp. lemon juice, and more.
Yes, Raspberry Cloud 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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