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  • Writer's pictureSylvia

Raspberry Souffle Ala Sylvia

A childhood favorite!

Serves 6 - 8



  • 1 T. gelatin

  • 1/4 C. cold water

  • 1/2 C. sugar

  • 2 T. lemon juice

  • 1 C. pureed raspberries (1-10 oz. pkg. frozen berries, whirred in blender and strained).

  • 2 egg whites (beat till stiff with dash of salt).

  • 1 C. cream, whipped


Soak gelatin in cold water; add sugar and dissolve over hot water in double boiler.

Whir berries and lemon juice in blender and strain carefully.

Chill till slightly thickened.

Beat egg whites and cream in separate bowls; beat thickened gelatin mix.

Fold in egg whites and then cream carefully.

Chill till set.

Double batch equals approximately 12 cups.


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