Difficulty:[usr 3]
Keep the crème fraîche in the refrigerator until it is thick.
Crack the eggs, separating the whites from the yolks. Beat these with half of the sugar, until you obtain a frothy and light yellow cream.
Pour the egg whites into a terrine, beat them stiff and as soon as they start to foam, add the sugar and place the terrine in a pan of boiling water. Continue beating until you get a very firm meringue.
Stop the whisk and immediately remove the terrine from the hot water, let cool completely.
Add the meringue to the raspberry jelly, then to the egg yolks-sugar mixture, and then to the fresh cream.
Take a soufflé mold. Glue all around with butter, a strip of paper which must protrude 6 to 7 cm from the mould. Pour the soufflé inside.
Put the mold in the frosting part of the refrigerator for 3 to 4 hours.
Prepare the jam sauce:mix the jelly with 4 tablespoons of water then the kirsch in a saucepan. Let cool to liquefy the jam. When the sauce has a smooth consistency, allow to cool.
When ready to serve, take the mold out of the refrigerator, remove the strip of paper, place the mold on a dish.
Arrange the raspberries on top of the soufflé.
Serve immediately, accompanied by the jam sauce.
N.B.:This recipe can be made in small individual soufflés molded in ramekins. (photo).
Source:Les Bons Desserts Claire Mignières Baudoin
