I love soufflé, especially the chocolate one, but considering the season, we have thought to prepare a summer fruit taste. Easy to prepare, it is an alternative to the usual ice cream, iced soufflé is the dessert to taste the delicate flavor of the fruit during the hot summer evenings.
Iced Cantaloup soufflé
(serves 5 – Crème caramel moulds: Width 2.55 inches (6.5 cm.) – Height 2.16 inches ( 5.5 cm.)
½ Cantaloup melon (4 slices)
¾ cup (150 gr.) granulated sugar
2 egg whites
1 cup (200 ml.) heavy cream
3 tablespoons lemon juice
Prepare the molds. Cut 5 strips of baking paper about 3.9 inches (10 cm.) in height, fold the stripes in half widthwise. Wrap 5 crème caramel molds with each strip to tower the edges about 0.6 inches (1.5 cm.) – 0.78 inches (2 cm.) and tie with kitchen string avoiding to open for the preparation?weight.?Cut the Cantaloup, remove seeds and obtein 4 slices from one half. Remove the peel, cut the pulp into pieces, add generous ½ cup (100 gr.) sugar, lemon juice and blend for a few seconds, allowing the fruit to maintain a certain consistency. In a bowl, whip cream, in another one, with the remaining sugar, whip the egg whites until stiff. Gently fold the whipped cream to the cantaloup preparation, then incorporate the egg whites. Pour the cream into prepared molds, filling till the edge of baking paper, and store in freezer for at least 3 hours. Remove the molds from the freezer, remove paper, let sit about 5 minutes and serve.
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