Ingredients

  • 3 eggs separated
  • 85 grams sugar, caster save some for mering
  • 3 tablespoons water
  • 15 grams gelatin 4 pcks/30 grams
  • 425 grams strawberries
  • 150 milliliters heavy cream
  • Garnish
  • 125 grams white chocolate
  • 125 grams plain chocolate, expensive

Directions

1. Prepare chocolate cones, rolls, cups, shavings, etc. and place in freezer.
2. Sprinkle gelatin over water. Cream yolks and sugar until to the ribbon stage then cool. Liquidize the fruit and sieve purée into egg yolk mixture.
3. Dissolve gelatine in microwave for 20 seconds then stir immediately into raspberry mixture. Stir thoroughly, else gelatin sets too quickly into lumps. Put in ice water bath and stir frequently until parting of the waves reached. Fold in whipped cream. Taste and sift i a little powdered sugar if too tart.
4. Whisk egg whites until medium stiff and meringue raspberry mixture, then fold in remaining whites. Carefully fill pastry bag with largest nozzle. Fill chocolate containers. Chill in refrigerator for at lest 4 hours until set.
5. Soufflés freeze very vell. Take a couple of hours to unthaw.

Notes
Serving Ideas:Original serves 6, try 1 pck gelatin, inst of almost 2.


Categories
PuddingsSouffles
Keywords
PuddingsSouffles
MacGourmet downloadCold Strawberry Soufflé. To import, drag image to your MacGourmet recipe box.