RASPBERRY HAZELNUT PRALINE SOUFFLÉ
GLACÉ
Serves: 20
4 10-ounce packages frozen raspberries
3 envelopes unflavored gelatin 12 large eggs 3/4 teaspoon cream of
tartar 1/2 cup sugar 3 cups heavy cream 1/2 cup sugar 3 cups
hazelnut praline 2 1/2 cups Frangelico sauce (recipe follows)
Prepare the soufflé dishes: Fit each of two 1 1/4 quart
soufflé dishes with a 6 inch wide band of wax paper to form a collar
extending 3 inches above the rim. Puree raspberries with syrup and strain
to remove seeds. Dissolve gelatin in 1/3 cup water. Beat egg yolks with a
cup raspberry puree over a double boiler until thick. Heat gelatin to melt and
stir in egg yolk mix. Add remaining raspberry puree. Beat egg whites with cream
of tartar to soft peaks. Beat cream until stiff. Fold in raspberry mix the egg
whites and cream and praline. Spoon mousse into soufflé molds. Chill
covered for 3 hours. Garnish top with whipped cream. Serve with Frangelico
sauce. FRANGELICO SAUCE: 1 cup sugar 6 ounces unsweetened chocolate
1 cup light cream 1/2 cup Frangelico (a hazelnut flavored liqueur)
In a heavy saucepan combine sugar and water. Bring mixture to a boil
until sugar is dissolved. Remove pan from heat. Stir in the chocolate until
sauce is smooth. Mix in light cream and Frangelico, and allow the sauce to cool
at room temperature.
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