Ingredients

2 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
3/4 tablespoon light corn syrup
3 tablespoons of water
2/3 cup fresh fruit (strawberries, raspberries, etc.), pureed in blender
10 ounces heavy cream, lightly whipped

Cut 10 11-by-2-inch strips of heavy-duty aluminum foil or parchment paper. Wrap each strip around the outside of a 4 1/2-fluid-ounce ramekin and fasten with tape.
Place the egg whites, cream of tartar and 1/4 cup of the sugar in an electric mixer fitted with the wire-whisk attachment.
Combine the remaining sugar, the corn syrup and water in a saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Cook, occasionally brushing down the sides of the pan with a damp pastry brush, until the syrup reaches 260 F on a candy thermometer.
When the sugar syrup reaches 240 F, begin whipping the egg whites on high speed until soft peaks form.
When the sugar syrup reaches 260 F, carefully pour the hot syrup in a steady stream into the egg whites, while continuing to whip. Then whip the mixture until it reaches room temperature.
Gently fold in the fruit puree. Fold in the heavy cream. Fill the prepared molds to the top and smooth the tops. Freeze for 8 hours, or until firm.
Makes 10 servings (3 fluid ounces each).

Variations:

Frozen Chocolate Souffle
Substitute 4 ounces (or 3/4 cup) melted dark chocolate for fruit puree.

Directions

Frozen Pistachio, Almond or Peanut Butter Souffle

Substitute 1/3 cup pistachio paste, praline paste or peanut butter for the fruit puree.