Frozen Raspberry Souffle

Directions

1. 1
   Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
2. 2
   Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
3. 3
   Fold whipped cream into raspberry puree.
4. 4
   In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
5. 5
   Gently fold this mixture in with raspberry puree/whipped cream.
6. 6
   Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
7. 7
   Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
8. 8
   *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.