How to Make a Soufflé - Frozen Soufflé - Ice Cream Soufflé - Pastry Class - Pastry School
Learn how to make a delicious Frozen souffle. It look like a baked souffle but it is frozen. No need to bake it just freeze it.
Frozen Souffle
4 to 6 servings.
For the Italian Meringue
120 g sugar
42 g water
2 egg whites
For the Soufflé
240 g fruit purée
130 g Italian meringue
250 g heavy cream
Cut strips of parchment paper to wrap around the soufflé molds. They should reach from the bottom of the molds to the height the soufflé should attain.
Coat one side with melted butter and wrap around the molds.
Arrange molds on a sheet pan and place in the freezer until needed.
For the Italian Meringue
Mix 90 g of sugar , (reserve 10 g) with the water and cook to the soft-ball stage, 236°F-243°F (112°C-116°C).
While the sugar is cooking, whip the egg whites to soft peaks. Add the remaining 10 g (2 t) sugar and whip until firm and shiny.
Add the cooked sugar to the whites in a slow, steady stream, beating constantly and making sure no sugar gets on the whisk or the sides of the bowl. After all of the sugar is added, continue beating until the meringue is stiff and cool.
For Assembling the Soufflés
Whip the cream over ice and keep refrigerated.
Combine half of the purée with the meringue until smooth and incorporated. Combine the other half with the whipped cream. Fold the mixtures together.
Fill the molds and smooth the surfaces with a spatula. Freeze for at least 6 hour.
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