Raspberry Souffle Recipe

Name: Raspberry Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 oz.) pkg. frozen raspberries; 2 envelopes unflavored gelatin; 3/4 c. cold water; 2 Tbsp. sugar; 1 Tbsp. lemon juice; 1/4 tsp. almond extract; 4 egg whites; dash of salt; 1/4 c. sugar; 1 c. whipping cream, whipped

Servings: persons

2 (10 oz.) pkg. frozen raspberries
2 envelopes unflavored gelatin
3/4 c. cold water
2 Tbsp. sugar
1 Tbsp. lemon juice
1/4 tsp. almond extract
4 egg whites
dash of salt
1/4 c. sugar
1 c. whipping cream, whipped

1
Thaw berries (reserve some for garnish, wrap in foil and return to freezer).
2
Soften gelatin in cold water.
3
Combine raspberries, gelatin, 2 tablespoons sugar and lemon juice.
4
Heat to dissolve gelatin.
5
Add almond extract and cool this until consistency of egg whites.
6
Beat egg whites and salt until soft peaks form.
7
Gradually add 1/4 cup sugar until stiff.
8
Whip cream; reserve 1/4 cup.
9
Fold egg whites and whipped cream into raspberries.
10
Pour into 1-quart souffle dish which may be extended with a wax paper collar.
11
Refrigerate until serving time.
12
Garnish with whipped cream and reserved berries.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 oz.) pkg. frozen raspberries, 2 envelopes unflavored gelatin, 3/4 c. cold water, 2 Tbsp. sugar, and more.

Yes, 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.

Raspberry Souffle

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