Raspberry Soufflé

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   1 Rinse and dry the raspberries, puree them. Then strain them through a strainer to remove the seeds. Mix with 30 g of sugar

2. 2

   2 In a bowl, whip the cream into a whipped cream, incorporating the remaining sugar at the end. Add the raspberry puree, mix gently.

3. 3

   3 Beat the egg whites until stiff peaks form, add them to the raspberry mousse.

4. 4

   4 Surround 6 verrines with baking paper, letting the edges protrude about 3 cm. Spread the raspberry mousse inside, smoothing the top. Place 6 h in the freezer