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Frozen soufflé with jam


Ingredients:6 people
  • Very thick crème fraîche
    1/2 litre
  • caster sugar
    125 g
  • raspberry jelly
    1/2 jar
  • eggs
    4
  • for the sauce:raspberry jelly
    1/2 jar
  • kirsch
    3 tablespoons


Preparation:
  • Preparation time:30 minutes


Difficulty:[usr 3]

Keep the crème fraîche in the refrigerator until it is thick.

Crack the eggs, separating the whites from the yolks. Beat these with half of the sugar, until you obtain a frothy and light yellow cream.

Pour the egg whites into a terrine, beat them stiff and as soon as they start to foam, add the sugar and place the terrine in a pan of boiling water. Continue beating until you get a very firm meringue.

Stop the whisk and immediately remove the terrine from the hot water, let cool completely.

Add the meringue to the raspberry jelly, then to the egg yolks-sugar mixture, and then to the fresh cream.

Take a soufflé mold. Glue all around with butter, a strip of paper which must protrude 6 to 7 cm from the mould. Pour the soufflé inside.

Put the mold in the frosting part of the refrigerator for 3 to 4 hours.

Prepare the jam sauce:mix the jelly with 4 tablespoons of water then the kirsch in a saucepan. Let cool to liquefy the jam. When the sauce has a smooth consistency, allow to cool.

When ready to serve, take the mold out of the refrigerator, remove the strip of paper, place the mold on a dish.

Arrange the raspberries on top of the soufflé.

Serve immediately, accompanied by the jam sauce.

N.B.:This recipe can be made in small individual soufflés molded in ramekins. (photo).

Frozen soufflé with jam

Source:Les Bons Desserts Claire Mignières Baudoin