Great Raspberry Soufflé

Name: Great Raspberry Soufflé
Prep time: 15 min
Total time: 5 h
Yield: 6
Cuisine: German
Ingredients: 600 g raspberries; 6 fresh egg yolks; 150 g powdered sugar; 1 lime (zest and juice); 250 g cream quark; 500 g whipping cream; 40 ml raspberry liqueur; aluminum foil; 6 soufflé molds; mint

Prep: 15min

| Servings: 6 | Cook: T0H

Great raspberry soufflé is a recipe with fresh ingredients from the Souffle category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g raspberries
6 fresh egg yolks
150 g powdered sugar
1 lime (zest and juice)
250 g cream quark
500 g whipping cream
40 ml raspberry liqueur
aluminum foil
6 soufflé molds
mint

Instructions

1.
Fold a strip of aluminum foil about 26 cm long and 10 cm high, wrap it around the soufflé molds so that the strip overhangs the rim, slide the ends together and secure with adhesive tape.
2.
Wash and clean raspberries (reserve 18 for garnish), puree them and strain through a sieve.
3.
Whisk egg yolks with powdered sugar until fluffy. Stir in raspberry liqueur, lime zest and juice, cream quark, and raspberry purée. Beat two cups of whipping cream (400 g) stiffly and fold into the mixture. Pour the raspberry cream about 2 cm above the rim of each mold and freeze for about 4 hours.
4.
Take the frozen soufflés out 30 minutes before serving and place in the refrigerator. Whip the remaining cream stiffly, fill a piping bag with a large star tip, carefully remove the foil strip, pipe a thick layer of whipped cream over the thawed raspberry soufflés and garnish each with three raspberries and mint.