Cold Raspberry Souffle

Name: Cold Raspberry Souffle
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 6 servings egg whites; 6 servings gelatin; 6 servings heavy cream; 6 servings lemon juice; 6 servings Mint; 6 servings raspberries; 6 servings rose water; 6 servings vegetable oil

If $1.25 per serving falls in your budget, Cold Raspberry Souffle might be an excellent gluten free recipe to try. This recipe serves 6. One serving contains 212 calories, 2g of protein, and 20g of fat. If you have egg whites, gelatin, raspberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Make a double-thick strip of wax paper large enough to tape around the outside of six 6oz (175g) ramekins, and wide enough to stand 2in (5cm) above the rim. Lightly brush the exposed inside of the wax paper with vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Wax Paper

Ramekin

Place the rose water in a small bowl, sprinkle with the gelatin, and let stand for about 2 minutes, or until spongy.

Ingredients you will need

Rose Water

Gelatin

Equipment you will use

Bowl

Place the bowl in a larger bowl of boiling water and stir until the gelatin dissolves.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Remove from water and let cool slightly.

Ingredients you will need

Water

Reserve 12 raspberries. Puree the remaining raspberries in a food processor. Rub through a very fine sieve over a bowl to discard the seeds. Stir in the confectioner's sugar and lemon juice, then gradually stir in the gelatin. Refrigerate until just beginning to set.

Ingredients you will need

Lemon Juice

Raspberries

Gelatin

Seeds

Sugar

Dry Seasoning Rub

Equipment you will use

Food Processor

Sieve

Bowl

Whip the cream until soft peaks form. Fold the cream into the raspberry mixture. In another bowl, beat the egg whites until stiff peaks form, and gently fold into the raspberry mixture.

Ingredients you will need

Egg Whites

Raspberries

Cream

Equipment you will use

Bowl

Pour into the ramekins. Refrigerate for at least 2 hours, until set.

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Ramekin

Carefully peel off the wax paper from around the ramekins. Decorate each souffle with raspberries and a few mint leaves.

Ingredients you will need

Mint

Raspberries

Equipment you will use

Wax Paper

Ramekin

Variation

Blackberry Souffle

Ingredients you will need

Blackberries

Use fresh blackberries in place of the raspberries, taking extra care to remove all of the seeds from the pure before adding to the whipped cream.

Ingredients you will need

Whipped Cream

Blackberries

Raspberries

Seeds

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Equipment

Ingredients

Servings:

6servings

egg whites 6servings

gelatin 6servings

heavy cream 6servings

lemon juice 6servings

Mint 6servings

raspberries 6servings

rose water 6servings

vegetable oil

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau La Grange Clinet Bordeaux Superiore. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.