Cooking Series: Chilled Cranberry Souffle
- Shidonna Raven
- 16 minutes ago
- 2 min read
Published: 10 December 2011
Source: Good Housekeeping//Hearst Owned
Photo Source: Unsplash,
Chilled Cranberry Souffle
If you don’t have a soufflé dish, simply set the mixture into an elegant serving dish for a real show-stopper of a dessert.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Ingredients
300 g (11oz) fresh cranberries, plus extra to decorate
Finely grated zest and juice of 1 large orange
225 g (8oz) caster sugar
5 tsp. powdered gelatine
4 large eggs, separated
300 ml carton double cream
Directions
Step 1
You will need a straight-sided 1.2 litre (2¼ pint) serving dish. Tightly wrap a double-thickness collar of baking parchment around the outside of the serving dish, so it comes at least 7.5cm (3in) above the rim. Secure with tape.
Step 2
Put the cranberries, zest, juice and 75g (3oz) of the caster sugar into a pan and heat gently until the cranberries start bursting. Blend until smooth, then push through a fine sieve and discard the pips. Set aside to cool completely.
Step 3
Meanwhile, put the gelatine into a small pan and add 100ml (3½fl oz) cold water. Leave for 10min (the mixture will become almost solid), then heat gently until the gelatine dissolves and the mixture becomes clear. Set aside.
Step 4
Using a handheld electric whisk, beat the egg yolks and 50g (2oz) of the remaining sugar until moussey and thick, about 3min (when you lift out the beaters, they should leave a visible trail in the mix for at least 4sec). Whisk in the gelatine mixture, followed by the cooled cranberry purée.
Step 5
Pour the cream into the empty cranberry bowl and lightly whip until it holds soft peaks. Using a large metal spoon, fold the cream into the cranberry mixture. In a large clean bowl (and using clean, dry beaters), whisk the egg whites until stiff, then gradually whisk in the remaining sugar. Fold the whites into the cranberry mixture. Pour the mixture into the prepared dish and chill overnight.
Step 6
Peel off the paper and serve decorated with crystallised cranberries.
Like this? You'll love...
Crystallising cranberries
To crystallise cranberries, pat dry fresh berries with kitchen paper, then dip in egg white. Roll in caster sugar and leave to dry overnight in a warm place on a tray lined with baking parchment.
Per Serving:
Calories: 355
Total carbs: 32 g
Sugars: 32 g
Total fat: 24 g
Saturated fat: 13 g
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