Here in the south, much of the summertime is spent trying to keep cool. The humidity can be unbearable at times, and on certain days, turning on the oven isn’t even an option. This kind of weather gives us the opportunity to eat more frozen treats, and I’m certainly a fan of all things ice cream, sorbet and sherbet.
Throwing around the word “soufflé” and “easy” in the same sentence may sound a bit suspicious, but this recipe really is pretty simple to make. Here ”soufflé” refers to the manner in which the dessert is presented—in a 1 1/2 quart round soufflé dish, with the contents rising over the top of the dish’s edge, just like a baked soufflé (more on this later).
To get started, you’ll need a half-gallon of raspberry sherbet from the grocery store. And be sure to pick up some Yoplait Greek 100 lemon yogurt, too. It gives this treat extra creaminess and a bright lemony flavor.
Empty the half gallon of sherbet into a large bowl and let it soften slightly, about 10 minutes.
Have ready at hand the Yoplait yogurt and sweetened whipped heavy cream.
When sherbet has slightly softened, beat it on high speed for one minute with an electric hand mixer until uniform in texture. It should still be very thick and cold.
Add in the Yoplait Greek 100 Yogurt, and the lemon extract called for in the recipe.
Beat mixture again with the electric hand mixer until smooth.
Fold in 2/3 of the whipped heavy cream with a rubber spatula until the mixture is consistent with no white streaks remaining. Transfer the remaining whipped cream to the refrigerator for later use. Place the bowl in the freezer while you prepare the soufflé dish.
Tear off a large enough length of parchment paper or wax paper to wrap completely around the dish.
Wrap the paper tightly around the dish with the parchment about 4 inches higher than the rim of the dish. Secure the paper with one or two pieces of tape (I used packing tape!).
Place the pan on a baking sheet. Remove soufflé mixture from the freezer and pour into the prepared dish. The mixture should be thick like a milkshake and pile on top of itself.
Smooth the top with a rubber spatula. The mixture will be standing about two inches above the top rim of the dish. Place the dish in the freezer and let chill until completely frozen, two to four hours.
Remove dish from freezer and remove paper wrapping.
Transfer reserved whipped cream to a piping bag fitted with a large star tip (in a pinch, use a zip-top bag with the corner snipped) and pipe rosettes along the top edge of the soufflé.
Finally, top the whipped cream rosettes with fresh raspberries. Store soufflé in the freezer until time to serve.