Chilled Raspberry Souffle

• 1 lb fresh raspberry
• 1 1/2 cups heavy cream (whipped)
• 1/4 cup powdered sugar

1. Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree.
2. Whip heavy cream till you get peaks.
3. Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later.
4. Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch.
5. Spoon in the raspberry mixture till level with the top of the paper.
6. Chill in a cold refrigerator for several hours.
7. When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the souffle with a dollop of whipped cream and place a couple of the reserved berries on top.

fresh raspberry, heavy cream, powdered sugar

Taken from www.food.com/recipe/chilled-raspberry-souffle-154463 (may not work)