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“An elegant, but very easy French dessert. A perfect ending to a night of fine dinning. Your guests will be impressed. Note: cooking time is time spent in the refrigerator, but I won't tell.”
READY IN:
3hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
  2. Whip heavy cream till you get peaks.
  3. Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
  4. Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
  5. Spoon in the raspberry mixture till level with the top of the paper.
  6. Chill in a cold refrigerator for several hours.
  7. When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.

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