Baking Blocks: Frozen Berry Soufflé

Strawberry or raspberry semifreddo(ish)

I thought I was done with the soufflé series, but I am back with one more. Given the season, I really couldn’t help myself (again), but, to be fair it really isn’t much like a soufflé at all – it’s pretty much a semifreddo made to look like a soufflé.

Since it’s June, it’s most definitely berry-semifreddo season. I was really inspired to make this frozen, because: 1. In my (‘recipe’) book, we have entered chilled-dessert-season and 2. Those floral, volatile aromatics that make in-season fruit so magical evaporate with hot oven temperatures, so I prefer not to cook them at all in June.

If, like me, you love to preserve that fresh berry flavor to enjoy for months to come, here’s a strawberry freezer jam recipe:

june’s chef’s kisses

So, with June’s berries in full swing, I bring you a simple frozen soufflé. Just blend and strain the fruit, heat up whole eggs and sugar, whip until light and silky, and make some whipped cream. Fold all the components together, pour it into your prepared serving dishes, and freeze. Those are the only steps between you and this frozen-fruit soufflé. The texture is like ice cream meets granita meets mousse: it’s ice cream but lighter and airier, and a little icy (in a refreshing granita-like way). Enjoy!

P.S. This recipe is made to be used with local, in-season fruit. If you want, I can also provide directions/quantities for frozen fruit (only one extra step, and it’s also super delicious)! Just ask in the comments :)

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Recipe

Makes about 1 quart of mousse.

Enough to fill 4 of these lovely rose-colored champagne flutes from Emporio Sirenuse (¾ cup each + another ¼ cup for the ‘soufflé’ coming out of the top). Or 3 of these stemmed glasses (with a tiny bit leftover).

Strawberry Frozen Soufflé:
(The strawberry flavor is more subtle than the raspberry: more floral, but a bit icier. This isn’t bad; I like the refreshing nature of it, but I want to set expectations. If you want to pump up the strawberry flavor, add jam.)

275g strawberries fresh, seasonal
10g vanilla extract or a mix of vanilla extract and lemon juice
60g strawberry jam optional but recommended (this bumps up the strawberry flavor and reduces iciness)
Pinch of salt
2 large eggs
90g caster sugar (reduce to 60g if using jam)
125g heavy cream cold

Raspberry Frozen Soufflé:
(Raspberries are more acidic, and this–coupled with their thicker texture–makes this version creamier than the strawberry. Raspberries also have a sweet-tart balance that gives it more punch.)

275g raspberries fresh, seasonal
10g framboise or Cointreau or vanilla extract
Pinch of salt
2 large eggs
100g caster sugar
125g heavy cream cold

Tools

Digital food thermometer
A metal bowl that fits nicely over a pot (bain-marie)
Hand mixer or stand mixer
Personal-sized blender or regular-sized blender
Strainer/sieve
Glasses or ice cream cups (holds ½-¾ cup, see serving notes at the top)
Parchment paper or acetate (acetate preferable)
Tape

You can find ingredient information and tips for conversions on my conversion cheat-sheet page. If you have any further questions, please feel free to leave a comment!

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Prep!

Take your glasses and grab a piece of parchment paper (it will be easier with acetate, if you have it), and cut as many strips as you have glasses, making each 3” tall and long enough to wrap around the glass.

Then wrap your parchment or acetate around each glass, leaving equal lengths on the top and bottom. Wrap the parchment or acetate tightly, then hold it with a piece of tape – it needs to be secure. Set the glasses aside while you prepare the frozen soufflé. This collar will hold the extra semifreddo, giving the dish that classic ‘soufflé’ look.

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Frozen Soufflé!

Start by washing and drying your fruit (and removing just the tops of the strawberries). Then blend it up with your vanilla extract or liqueur, your optional jam if making the strawberry version, and a pinch of salt until completely broken down. Take a strainer and place it over a medium-sized bowl. Pour in your fruit, then pass it through the strainer into the bowl to remove the seeds. Set this fruit purée aside.

Grab a metal bowl (it conducts heat better than glass) that fits well over a pot. Fill the pot with 2ish inches of water. Set the pot over high heat and–while the water comes to a boil–crack your eggs into the metal bowl and add in your sugar. Whisk to combine fully. Then set the bowl over the pot of water and whisk constantly while the eggs heat. Once hot to the touch, insert your thermometer; you’re looking to get the eggs to 160-165f. This will take some time (especially is using glass), just be patient.

Once the eggs have reached 160-165f, remove the eggs from the heat. Grab your hand mixer (or pour into the bowl of your stand mixer fitted with a whisk attachment). Whip the eggs and sugar until light, fluffy, cooled to room temperature, and at the ‘ribbon stage’ (when you lift the beaters out, the eggs should fall slowly into the bowl like a ribbon). Once all these requirements are met, you can set the eggs aside (no need to clean the beaters).

In a separate, medium-sized bowl, pour in your heavy whipping cream and use the beaters to whip the cream until you have soft peaks (hard peaks and you will have difficulty incorporating it into the blended up fruit). Get rid of the beaters and pour in your blended up fruit. Fold the fruit into the whipped cream to combine. Then pour the whipped cream into the whipped sugar and eggs and fold to combine.

Pour the ‘soufflé’ into your prepared glasses (I find it easiest to use an ice cream scoop). Pour over the top of the glass and into the parchment lining about 1/4-1/2” high. Place the soufflés into the freezer to set for at least 5 hours. If setting them up overnight, cover them so that you can trap in all of those delicious aromas.

To serve, remove the soufflés from the freezer. Warm them up at room temperature for 5-10 minutes and serve! Enjoy!