raspberry-hazelnut-praline-souffle-glace A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Souffle dish
- Blender
- Fine-mesh sieve
- Double boiler
- Hand mixer
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Measuring cup
- Spoon
- Wax paper
- Plastic wrap
- Refrigerator
Ingredients
- 4 10-ounce packages frozen raspberries
- 3 envelopes unflavored gelatin
- 12 large eggs
- 3/4 teaspoon cream of tartar
- 1/2 cup sugar
- 3 cups heavy cream
- 3 cups hazelnut praline paste
- 2 1/2 cups Frangelico sauce (recipe follows)
- 1 cup sugar
- 6 ounces unsweetened chocolate
- 1 cup light cream
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