Chilled Raspberry Soufflés

Name: Chilled Raspberry Soufflés
Prep time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 5 sheets gelatine; 450 g (1lb) raspberries; 5 tbsp. raspberry liqueur, such as Crème de Framboise Vedrenne; 125 g (4oz) icing sugar, sifted; 300 g (11oz) Greek yogurt; 5 large egg whites; 500 mL (17fl oz) double cream; Cocoa powder to dust; 25 g (1oz) white chocolate shavings; 10 x 30.5 cm (12in) lengths of string; 10 x 150ml (1/4 pint) ramekin dishes

So pretty and so delicious, give this easy recipe a try.

By The GH Kitchen TeamPublished: 25 August 2009

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Food, Cuisine, Dessert, Ingredient, Baked goods, Sweetness, Finger food, Baking cup, Recipe, Snack,

Preparation Notes: plus chilling

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Yields:

Prep Time:

35 mins

Total Time:

35 mins

Ingredients

5 sheets gelatine
450 g (1lb) raspberries
5 Tbsp. raspberry liqueur, such as Crème de Framboise Vedrenne
125 g (4oz) icing sugar, sifted
300 g (11oz) Greek yogurt
5 large egg whites
500 ml (17fl oz) double cream
Cocoa powder to dust
25 g (1oz) white chocolate shavings

You will also need

10 x 30.5 cm (12in) lengths of string
10 x 150ml (1/4 pint) ramekin dishes

Directions

1. Step 1
  Cover the gelatine with cold water and leave for 10min. Cut 10 strips of baking parchment, each roughly 7.5 x 38cm (3 x 15in). Wrap each strip around a ramekin, leaving a 4cm (1½in) collar above the dish. Secure with string.
2. Step 2
  In a food processor, whiz raspberries with liqueur and half the icing sugar until pulpy. Sieve to remove seeds. Stir purée into the yogurt and beat until smooth.
3. Step 3
  Squeeze out excess water from the gelatine, put into a bowl and pour over 100ml (3½fl oz) boiling water. Whisk to dissolve, then whisk into the yogurt mix.
4. Step 4
  In a clean bowl, whisk the egg whites and remaining icing sugar until just stiff. In another bowl, whip the cream until it just holds its shape. Stir the cream into the yogurt mix, then use a metal spoon to fold in the egg whites in two batches.
5. Step 5
  Divide the mix among the ramekins. Don't panic if it sits above the top of the dishes - the paper will keep it in. Chill for 2-3hr.
6. Step 6
  To serve, dust soufflés with cocoa, then remove string and parchment. Decorate with chocolate shavings.

Per Serving:

Calories: 450
Total carbs: 37 g
Sugars: 37 g
Total fat: 30 g
Saturated fat: 19 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time