Difficulty: [usr 3]
Chill the crème fraîche in the refrigerator until very thick. This ensures a luxurious texture in your soufflé.
Separate the eggs, beating the yolks with half the sugar until frothy and pale yellow.
Whip the egg whites in a terrine until foamy, then add the remaining sugar. Place the terrine in a pan of boiling water and continue beating to form a firm meringue. Remove from heat immediately, cool completely.
Fold the meringue into the raspberry jelly, then incorporate the yolk mixture, followed by the crème fraîche for a light, airy soufflé base.
Butter a soufflé mold and line the sides with a paper strip extending 6-7 cm above the rim. Pour in the mixture and freeze in the coldest part of the refrigerator for 3-4 hours.
For the sauce, dissolve the remaining raspberry jelly with 4 tablespoons water and the kirsch in a saucepan over low heat. Cool until smooth and syrupy.
To serve, unmold by removing the paper strip, place on a serving dish, top with fresh raspberries, and drizzle with the chilled jam sauce.
N.B.: This recipe works beautifully in individual ramekins for single servings. (photo)
Source: Les Bons Desserts by Claire Mignières Baudoin – A trusted classic from a renowned French dessert authority.
