Cold Raspberry Soufflé: The Best Cold Raspberry Soufflé Recipe from Cook'n

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	Cold Raspberry Soufflé

Serves: 6

Print this Recipe

   2 10-ounce packages raspberries in syrup, thawed
   1 3-ounce package raspberry jello
   1/2 cup water boiling
   1 cup whipped cream
   1/4 cup sugar
   1 teaspoon vanilla extract
   Sweetened whipped cream

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Place raspberries with syrup in a blender container; cover. Blend until puréed. Over a large bowl, press purée through a sieve with a rubber scraper to remove seeds.

In a medium bowl, dissolve gelatin in boiling water. Stir into raspberry purée. Chill until a thick syrup.

In a small mixer bowl at medium speed, beat cream, sugar and vanilla until stiff peaks form; set aside.

Whisk gelatin mixture until smooth. Fold in whipped cream mixture. Pour into a serving dish. Refrigerate at least 1 hour or until set.

Garnish with sweetened whipped cream.

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