Raspberry souffle
Instructions
Grease a soufflé mould and lined with aluminum foil with wax paper.
Wash and dry the raspberries then processing them.
Pour the puree in a bowl, combine the sugar and incorporate the whipped cream, stirring from the bottom up not to dismantle it.
Pour the mixture into the mold and place in the freezer for 3 hours.
Before serving remove the greaseproof paper gently so as not to break the cake.
Ingredients and dosing for 4 persons
- 400 g of raspberries
- 200 g of icing sugar
- 350 g of whipped
- Butter