Raspberry Souffle

By Ursula Roll
@ursroll

This is not an EASY recipe. It takes practice, & work. I've made this one, lots & lots of times. I tried to make this for a rather important business dinner, and I had the Meringue layers done and was working on the Mousse layer. To make it short, after 2 1/2 dzn egg whites flattened, I called the head chef at the Arrowhead Hilton, and asked him what the heck was I doing wrong. First he laughed, then my friend reminded me of the rule of altitude. I got it made. Then it became my son wedding cake, had to make 18 of them, many thanks to my husband. He helped me. OOh, he's such a good man.

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

Prep:

1 Hr 40 Min

Cook:

2 Hr

Method:

Refrigerate/Freeze

Ingredients

2: egg whites
2/3 c: almonds, blanched, ground
1/2 c: sugar, grandulated
3 c: raspberries or 3 10-oz packages frozen berrys, thawed & drained,(reserve liquid)
1/2 c: sugar
3 Tbsp: water
1 Tbsp: corn syrup, light
3: egg whites*
: juice of 1/2 lemon
2 c: whipping cream

How to Make Raspberry Souffle

Step-by-Step

1For the almond Meringue layers:
Line baking sheet with parchment paper (or butter and flour it). Using a pencil and 8-inch souffle dish as guide, trace 2 circles the diameter of dish onto parchment paper. Line 8-inch souffle dish or spring-form pan with parchment extending above the rim by 3 inches. Secure with masking tape. Also cut a parchment circle to fit in the bottom.
2Preheat oven to 200 degrees. Beat 2 egg whites until they form stiff peaks. Slowly sprinkle 1/4 cup sugar into whites while whipping, and continue whipping until glossy meringue. Mix remaining 1/4 cup sugar with 2/3 cup blanched lightly toasted ground almonds. Carefully fold almond mixture into meringue.
3Transfer mixture to a pastry bag with a round 1/2 tip. Starting in center and spiraling outward, form 2 8-inch circles 1/4 inch thick. Bake until crisp, about 1- 1/2 hrs. Cool on wire rack.
4For MOUSSE:
Choose a few perfect berries for garnish and set aside. Puree remaining berries in processor or blender until very smooth. Transfer 2 Tbl of puree, with seeds, to measuring cup. Strain remaining puree into mixing bowl, eliminating all seeds. Add enough strained puree to the 2 Tbl to measure 1/2 cup, set aside. Chill remaining puree, which will be used as sauce.
5In a small heavy saucepan, combine sugar, corn syrup, and water. Bring slowly to a boil over med heat, stirring occasionally and brushing down any sugar crystals from the sides with a brush dipped in cold water.
6Raise heat slightly and cook until temperature of syrup reaches 240F degrees, (soft ball stage).
7While syrup is cooking, beat 3 egg whites in mixer until stiff. As soon as syrup reaches 240 degrees, lower speed on the mixer and pour hot syrup onto beaten whites in a very thin stream. When all the syrup has been incorporated, raise mixer speed and beat meringue until cool. (Sometime it helps to put a bowl of ice under the mixers bowl, especially if you are doubling or tripling your mousse).
8Stir together the 1/2 cup reserved puree and lemon juice. Carefully fold into meringue until nearly blended.
9Whip 2 cups whipping/heavy cream until stiff. Fold whipped cream into meringue mixture until blended. DO NOT OVERMIX. A few streaks are very good.
10ASSEMBLE:
spread a 3/4 inch layer of mousse in bottom of prepared dish. Carefully peel parchment paper off back of meringue/almond waffer and place on top of mousse. Repeat, adding 3/4 inch layer mousse then remaining meringue waffer layer.
11Top with remaining mousse, smoothing it gently with an off-set spatula. Freeze at least 3 hours, or over-night.
12To Serve: Remove the paper collar. Smooth outside edge if desired. Spoon a small amount,2 Tbl, of reserved raspberry sauce on a dessert plate, swirl to coat. Cut souffle in wedges and place cut edge on plate. Garnish with fresh raspberries if desired.
This is also good with/as strawberry, and blackberry.