Himbeer-Eissouffle
Himbeer-Eissouffle is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g raspberries
- 3 sheets white gelatin
- 50 ml orange juice
- 2 tbsp lemon juice
- 125 g powdered sugar
- 3 egg whites
- 125 ml whipping cream
- 4 soufflé molds (or cups)
Instructions
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1.
Wash, rinse and drain the raspberries, finely puree them and strain through a sieve.
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2.
Soak the gelatin in cold water.
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3.
Wrap each soufflé mold (cup) with a folded parchment strip and secure it with adhesive tape.
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4.
Squeeze out excess water from the gelatin and dissolve it in orange juice over low heat in a small pot.
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5.
Beat powdered sugar and egg whites in a mixing bowl with an electric hand mixer until stiff peaks form, add raspberry puree and lemon juice, beat briefly until a light pink mixture forms. Stir in dissolved gelatin.
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6.
Whip cream to stiff peaks, fold into the raspberry mixture, then distribute this into the molds and refrigerate for about 3 hours. Before serving, remove the parchment strip and serve the soufflé garnished with raspberries as desired.
