Iced soufflé with strawberries and raspberries
Treat yourself and your family to this delicious home-made dessert - when the weather gets too stuffy.
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
