Frozen raspberry souffle
More a mousse, this still sits up high in the mould as if beautifully risen. Make sure you have enough room in your freezer before you begin. You will need six straight-sided 100mL ramekins, or 75mL souffle dishes.
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- Greaseproof paper
- Butter to grease paper
- 300g raspberries, plus 50g for serving
- 100g caster sugar
- 3 tbsp Cointreau
- 2 egg whites
- 50g icing sugar, sifted
- 450mL whipping cream
Make paper collars for the ramekins - fold a doubled length of greaseproof paper and wrap around the outside of each to form a collar that comes 2.5cm above the rim. Lightly grease the inside of the paper and secure with paper clips top and bottom. Chill until needed.
Blend the berries, sugar and Cointreau. Beat the egg whites until soft and peaky, adding the icing sugar and beating again until you have a firm, glossy meringue.
Beat the cream until soft and peaky, fold in the berry puree then fold in the meringue mixture until just mixed.
Divide between the chilled souffle dishes, filling them to the top of the paper. Smooth the tops and freeze overnight.
To serve, remove from the freezer for 15 minutes, gently peel off the papers and arrange remaining raspberries on top.