Raspberry Ice

Ingredients

• 400 g raspberries
• 120 g fine sugar
• 1 packet vanilla sugar
• Lemon juice
• 20 ml raspberry liqueur
• powdered sugar (for tasting)
• 200 g whipping cream
• 2 tbsp clarified sugar
• 1 Egg white
• parchment paper
• 4 soufflé molds

Instructions

1. 1.

   1. Mix the raspberries with 80 g sugar and vanilla sugar and bring to a boil while stirring.

2. 2.

   2. Pass the raspberries through a sieve and season in a bowl with lemon juice, raspberry liqueur and optionally powdered sugar. Let cool.

3. 3.

   3. Line each mold with a parchment paper strip about 10 cm high so that the strip overhangs the rim of the mold.

4. 4.

   4. Slide the ends together and secure with a staple.

5. 5.

   5. Whip the cream stiffly, gradually incorporating the clarified sugar.

6. 6.

   6. Beat the egg whites stiffly, adding the remaining sugar gradually and mixing until the meringue is completely firm.

7. 7.

   7. Fold the raspberry purée into the whipped cream and fold in the meringue.

8. 8.

   8. Fill the molds with the mixture and chill deeply (about 4 hours). Take the raspberry soufflés out of the freezer 30 minutes before serving and keep them in the refrigerator until served.

9. 9.

   9. To serve, remove the paper strips and run a small damp knife along the edge.