Ingredients
Scale
- 2 cups fresh raspberries (or thawed frozen raspberries)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
- Fresh mint (optional, for garnish)
Instructions
- Blend raspberries, granulated sugar, and vanilla extract until smooth. Strain the mixture to remove seeds.
- Whip heavy cream until soft peaks form.
- Beat egg whites and cream of tartar until soft peaks form, then gradually add powdered sugar until stiff peaks form.
- Fold raspberry puree into whipped cream, then fold in whipped egg whites gently.
- Transfer mixture into a mold, smooth the top, cover with plastic wrap, and freeze for at least 4 hours.
Notes
Ensure mixing bowls and beaters are clean and dry for whipping egg whites.
Use fresh raspberries for best flavor, but thawed frozen raspberries work too as long as they are well-drained.
Let the soufflé sit at room temperature before slicing for smoother cuts.
- Prep Time: 20 minutes
- Cook Time: 4 hours (freezing)
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 30
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 100