Iced soufflé with strawberries and raspberries

Ingredients:

– 200g of raspberries

– 20 more raspberries for decoration

– 200g of de-stemed strawberries

– 175g of sugar powder

– 2.5 tsp. of raspberry liqueur

– The grated zest of half a lemon

– 50 tsp. of extremely cold liquid cream

– 3 sheets of gelatin

– Baking paper

Method:

1. Lay a strip of baking paper in a soufflé mold.

2. Mix the raspberries and strawberries with sugar, liqueur and lemon zest until they form a light and fluffy purée. Transfer the mixture into a bowl.

3. Whip the well-chilled cream in a previously cooled cul-de-poule.

3. Put the gelatin in a heatproof container then cover with water. Place the container in a pan of barely simmering water. Stir to dissolve the gelatin, then add the contents to the fruit puree. Mix quickly then add the whipped cream, lifting it with a spatula: it should not ‘fall apart’ for the operation.

4. Transfer the mixture into the mold. Smooth the surface with a spatula and leave it for three hours in the freezer.

5. Carefully remove the baking paper, decorate with raspberries and serve.

Bon Apetit!

Photo by Andy Sewell