Frozen Blackberry Soufflé

Ingredients

• 200 g blackberries
• 2 tbsp honey
• 4 egg yolks
• 125 g cold whipping cream

Instructions

1. 1.

   Wash the blackberries and bring them to a gentle boil in a pot with honey, stirring. Simmer for about 5 minutes over low heat, then let cool for 15 minutes.

2. 2.

   Meanwhile, cut double-height strips of parchment paper to fit the soufflé molds. Wrap one strip around each mold so that the molds reach about 1.5 times their height. Secure the parchment strips with adhesive tape.

3. 3.

   Beat the egg yolks with a hand mixer until pale and frothy, then fold in the blackberry puree. Whip the cream stiffly and gently fold it into the mixture.

4. 4.

   Fill the molds with the batter up to the edge of the parchment paper and refrigerate for at least 4 hours. Remove the parchment strips just before serving.