Lindemans Framboise Soufflé
Denise Landis is the founder & CEO of The Cook's Cook.
Lindemans Framboise Soufflé Adapted from Merchant du Vin
- Servings Serves 4
Ingredients
- 473 ml (2 cups) Lindemans Framboise Lambic
- 251 grams (1¼ cups) sugar
- 8 egg yolks
- 4 egg whites
- 57 grams (2 oz) unflavored gelatin, dissolved in 1 cup water
- 414 ml (1¾ cups) heavy cream
- Six 148 ml (5-ounce) freezer-proof soufflé cups
Preparation
1. Beat egg yolks with a 100 grams (½ cup) of the sugar. Add dissolved gelatin and warm over double boiler until the mixture coats the back of a spoon. Remove from heat and stir in Lindemans Framboise.
2. Place bowl in refrigerator until mixture becomes syrupy, about 30 minutes. Beat the egg whites until stiff but not dry. In a separate bowl, beat together the heavy cream and remaining sugar; fold each into syrup one at a time until lumps are dissolved.
3. Make wax paper collars around the inside of the soufflé cups and pour in the mixture so it is 1” above the rim. Freeze for at least one hour before serving.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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