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 soufflé with a dollop of whipped cream and place a couple of the reserved berries on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
