Frozen Raspberry Souffle

• 12 each egg yolks
• 2 1/4 cups sugar
• 1 cup raspberry puree strained
• 23 cup framboise (raspberry brandy)
• 2 cups heavy whipping cream whipped
• 8 each egg whites room temperature
• 1 pinch salt
• 1 x whipped cream sweetened
• 1 x raspberries fresh

1. Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim.
2. Tie or tape securely.
3. In large bowl, beat yolks until thick and lemon colored.
4. Add 1 1/4 cups sugar and beat until dissolved.
5. Blend in raspberries.
6. Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time.
7. Strain into large metal bowl set over ice and stir until cool.
8. Add framboise a little at a time, blending thoroughly after each addition.
9. Fold whipped cream into mixture.
10. Pour into prepared dish, smooth top with spatula and freeze overnight.
11. When firm, cover top with plastic wrap or foil.
12. Just before serving, remove foil collar and smooth sides with spatula.
13. Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche.
14. This melts quickly so serve directly from freezer.

egg yolks, sugar, raspberry puree, framboise, heavy whipping cream, egg whites, salt

Taken from recipeland.com/recipe/v/frozen-raspberry-souffle-45469 (may not work)