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Whisk egg yolks and sugar together in pan, over low heat until pale in
color,
whisk in milk, cook, stirring, with wooden spoon, until the custard
thickens
slightly; do not allow to boil. Add rasp-berry puree, cool to room
temperature.
Sprinkle gelatin over water, dissolve over hot water, cool to room
temperature
(do not allow to set); stir into rasp-berry mixture.
Beat cream until firm peaks form, fold in raspberry mixture in 2 lots.
Beat egg whites until firm peaks form, fold into raspberry mixture.
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Blend or process thawed raspberries, strain to remove seeds.
Place a collar of foil around 6 individual dishes (1/2 cup capacity),
secure foil with string.
Brush inside of foil very lightly with oil.
Pour raspberry mixture into the dishes; refrigerate several hours or
overnight.
Cut string, remove foil collars.
Decorate Soufflés with extra whipped cream, raspberries and chocolate
curls if desired.
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