Souffle glace aux framboises
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Souffle glace aux framboises
  New York    Souffles  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19044. Report a problem with this recipe.
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      Title: Souffle glace aux framboises
 Categories: Desserts, Masterchefs, New york, L
      Yield: 8 Servings
 
MMMMM-------------------ALMOND MERINGUE LAYERS------------------------
      2 ea Egg whites
    2/3 c  Almonds, blanched, ground
    1/2 c  Sugar

MMMMM---------------------------MOUSSE--------------------------------
      3 c  Raspberries, fresh OR
     30 oz Raspberries, frozen,
           -- thawed, and drained
           -- (liquid reserved)
    1/2 c  Sugar
      3 tb Water, cold
      1 tb Syrup, corn, light
      3 ea Egg whites
    1/2 ea Lemon, juice of
      2 c  Cream, whipping
 
  For Almond Meringue Layers: ===========================
  
       Line a baking sheet with parchment paper (or butter and flour
  it). Using a pencil and 8-inch souffle dish as guide, trace 2 circles
  exactly the diameter of dish onto parchment paper.  Fold sheet of
  parchment or waxed paper in half lengthwise and lightly oil one side
  of paper and wrap it around souffle dish so it extends 3 inches above
  top of dish, taping it securely with masking tape.
  
       Preheat the oven to 200 F. Beat 2 egg whites until they form
  stiff peaks.  Stir together ground almonds and sugar and gently fold
  into beaten egg whites.  Transfer mixture to pastry bag fitted with
  round 1/2-inch tip. Starting in the center and spiraling outward,
  form 2 8-inch circles 1/4 inch thick.  Bake until crisp, about 1 1/2
  hours. Cool on a rack.
  
  For Mousse: ===========
  
       Choose a few perfect raspberries for garnish and set aside. Puree
  remaining raspberries in processor or blender until very smooth.
  Transfer 2 tablespoons of puree, with seeds, to measuring cup.
  Strain remaining puree into mixing bowl, eliminating all seeds.  Add
  enough strained puree to the 2 tablespoons to measure 1/2 cup.  Set
  aside. Chill remaining strained puree, which will be used as sauce.
  
       In a small heavy saucepan combine sugar, water, and corn syrup.
  Bring slowly to boil over medium heat, stirring occasionally and
  brushing down any sugar crystals from sides of pan with brush dipped
  in cold water. Raise heat slightly and cook until temperature of
  syrup reaches 240 F (soft ball stage).  While syrup is cooking, beat
  3 egg whites in a mixer until stiff. As soon as syrup reaches 240 F,
  lower mixer speed to slow and pour hot syrup onto beaten whites, in a
  very thing stream. When all of the syrup has been incorporated, raise
  a mixer speed and beat meringue until cool.
  
       Stir together the 1/2 cup reserved raspberry puree and lemon
  juice and fold into the meringue until nearly blended.  Whip cream
  until stiff and fold into the meringue until blended.  DO NOT OVERMIX.
  
  To Assemble: ============
  
       Spread 3/4-inch layer of mousse in prepared souffle dish.
  Carefully peel off the paper from a meringue layer and place the
  layer on top. Repeat, adding 3/4-inch layer of mousse, then remaining
  meringue layer. Top with remaining mousse, smoothing it gently with
  spatula. Freeze at least 3 hours.
  
       To serve, carefully remove paper collar.  Smooth exposed edge of
  souffle, if necessary, with a metal spatula.  Use a knife blade or
  long metal spatula to score shallow crisscross pattern in top of
  souffle. Garnish with reserved raspberries.  Serve in wedges,
  spooning a little of the chilled raspberry puree around each portion
  and serving remainder separately.
  




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Recipe ID 19044 (Apr 03, 2005)

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