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Cold Raspberry Soufflé


1 can (14½ oz) raspberries
1 oz granulated sugar
Scant ½ oz gelatine (soaked in a little of the juice from the raspberries)
4 egg whites
¼ pint double cream
Double cream (for decoration)
Crystallised violets and rose petals


Heat the contents of the can of raspberries with the sugar to boiling point, add soaked gelatine and stir until dissolved. Leave until cool and beginning to set, then beat the egg whites stiffly and whip the cream. Gradually mix the raspberry mixture with the cream, then fold in the egg whites lightly but thoroughly.

Pour mixture into a small soufflé dish, or a glass bowl, and leave to set. Decorate with cream and crystallised violets and rose petals.

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