Serves: 6
Total Calories: 306
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 Cold Raspberry Soufflé recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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