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“This is from Chef Curtis Stone (Take home Chef). I made this for my parents tonight and they loved it. A little different from the norm, but made the occassion so special. Try not to over freeze.”
3hrs 45mins

Ingredients Nutrition


  1. Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
  2. Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
  3. Fold whipped cream into raspberry puree.
  4. In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
  5. Gently fold this mixture in with raspberry puree/whipped cream.
  6. Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
  7. Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
  8. *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.

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