Iced Raspberry Soufflé

Serves 4

Ingredients:
6 ounces/170 g fresh raspberries
3/4 cup/150 g sugar
1 cup/235 ml heavy whipping cream, semi-whipped
2 large egg whites
2 tablespoons/20 g powdered sugar
4 fresh raspberries, for garnish
Additional powdered sugar, for garnish

Method:

Cut four 14x3-inch/35x8-cm pieces of parchment paper. Wrap 1 paper strip around each of four 3/4-cup/175-ml soufflé dishes, forming collars that extend 1 inch/2.5 cm above the rims. Tape the ends to secure. Blitz the 6 ounces/170 g of raspberries and sugar in a blender until a puree forms.

Strain the puree through a fine-meshed sieve and into a large bowl, discarding the seeds in the strainer. Using a large rubber spatula, gently fold the semi-whipped cream into the raspberry puree.

In a separate large bowl, use an electric mixer to beat the egg whites and 2 tablespoons/20 g of powdered sugar until stiff peaks form. Gently fold the egg whites into the raspberry-cream mixture.

Pour the mixture into the soufflé dishes, dividing equally. Freeze for 3 hours or just until the raspberry mixture is frozen. Gently remove the parchment paper from the soufflés. Top each with a raspberry. Dust lightly with powdered sugar and serve!