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Cold Raspberry Soufflé |
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Serves: 6 Print this Recipe2 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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