Raspberry Ice Cream Souffle

Raspberry Ice Cream Souffle
3 h. 30 min.


for 6 servings
300 grams Raspberries
3 sheets clear Gelatin
50 milliliters Orange juice
2 tablespoons Lemon juice
125 grams Powdered sugar
3 Egg whites
125 milliliters Whipping cream
4 Soufflé dishes (or cup)
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Preparation steps

Step 1/6

Rinse the raspberries, sort, drain, puree, and strain through a sieve.

Step 2/6

Soak the gelatin in cold water.

Step 3/6

Wrap each soufflé dish (or cup) with a folded strip of parchment paper and secure with tape.

Step 4/6

In a small saucepan over low heat, melt the gelatin in the orange juice.

Step 5/6

Beat the egg whites and powdered sugar in a mixing bowl with an electric hand mixer until stiff. Add the raspberry puree and lemon juice and beat briefly, until combined. Gently fold in the gelatin.

Step 6/6

Whip the cream, fold into the raspberry mixture, then spoon into the ramekins and place in the refrigerator for about 3 hours. To serve, remove the strip of parchment and garnish the souffle with fresh raspberries.