FROZEN PEACH SOUFFLE WITH RASPBERRY SAUCE
Make and share this Frozen Peach Souffle With Raspberry Sauce recipe from Food.com.
Provided by threeovens
Categories Frozen Desserts
Time 55m
Yield 1 Souffle, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Use a food mill to process raspberries and remove seeds; discard seeds.
- Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
- In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
- Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
- Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
- In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
- Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
- In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
- Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
- Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
- Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
- Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
- Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
- Gently fold them all together.
- Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
- Smooth out the top and scatter with the toasted almonds.
- Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
- If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
- To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
- Alternatively, serve in individual ramekins, with a little raspberry sauce.
Nutrition Facts : Calories 386, Fat 20.6, SaturatedFat 11.5, Cholesterol 219.8, Sodium 71.7, Carbohydrate 45.5, Fiber 3.6, Sugar 40.1, Protein 7.4
PEACH MELBA SOUFFLE
A peach souffle with warm raspberry sauce is impossible to resist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees; adjust rack to lower third of oven. Lightly spray a 1 1/2-quart souffle dish with vegetable spray, then coat dish with 2 tablespoons of sugar; lightly tap out excess sugar and set aside. In a nonreactive saucepan, combine the peaches, 5 tablespoons sugar, lemon juice, and 4 tablespoons water. Bring to a boil over high heat. Reduce heat to medium and cook until the peaches are broken down and reach a sauce like consistency, about 20 minutes. Puree in a food processor and return to the saucepan.
- In a small bowl, stir together Cuarenta y Tres and cornstarch until dissolved. Place the peach puree over medium heat; whisk in the cornstarch mixture until mixture comes to a boil, 3 to 4 minutes; continue whisking for about 30 seconds. Transfer mixture to a large bowl set over ice water to cool; stir frequently for 5 to 10 minutes.
- Meanwhile, combine egg whites, cream of tartar, and salt in an electric mixer; beat on medium-low speed until foamy. Slowly add 3 tablespoons sugar, then beat on high speed until stiff but not dry.
- Gently fold about a quarter of the beaten egg whites into the chilled peach puree until thoroughly combined. Fold in the remaining egg whites and 3/4 cup raspberries; gently spoon the mixture into the prepared souffle dish. Bake until souffle is firm and has risen 1 to 2 inches over the top rim of dish and is a deep golden brown, about 45 to 50 minutes.
- While souffle is baking, make the sauce: In a small saucepan, combine remaining raspberries and remaining 3 tablespoons sugar; place over medium-high heat. Simmer until the berries release their juices and are somewhat broken down, 5 to 7 minutes. Pass through a fine strainer two times, discarding the seeds, and let cool for 5 minutes. Remove souffle from the oven and serve with warm raspberry sauce.
Nutrition Facts : Calories 198 g, Fiber 3 g, Protein 4 g, Sodium 135 g
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Make and share this Delightful Lemon Mousse With Raspberry Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
- POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
- REFRIGERATE 4 hours or until firm.
- Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.
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- Puree the raspberries in a food mill, discarding the seeds. The raspberries can also be pureed in a food processor, then strained to remove the seeds. This makes about 1 cup puree.
- Place the berries in a medium bowl and whisk in the sugar until dissolved. Stir in the lemon juice and chill until ready to use. This makes a scant 1 1/2 cups syrup and will keep for 3 days, covered and refrigerated.
- Cut a sheet of waxed paper that is long enough to fit around a 1-quart souffle dish and fold it lengthwise in thirds to make a ribbon about 4 inches wide. Wrap this around the top of the dish to make a collar and tape the ends together. The collar should extend about 3 inches above the rim of the souffle dish. Secure in place with a rubber band or tape and place the dish in the freezer to chill. Alternatively, prepare 8 (one-half cup) ramekins in a similar fashion, making sure the collars extend about 1 1/2 inches over the ramekins.
- In a large saucepan, heat the peaches with one-third cup sugar and lemon juice over medium heat. Cook, stirring frequently, until the peaches have softened and broken down into a consistency resembling a loose applesauce, about 15 minutes.
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