Ice Soufflé

Ingredients

• 300 g rhubarb (or 250 g frozen rhubarb, thawed)
• 250 g cane sugar
• 100 ml port wine
• 150 ml whipping cream
• 75 ml yogurt (0.3% fat)
• 2 egg yolks
• 2 tbsp orange liqueur
• 4 tbsp sponge cake crumbs

Instructions

1. 1.

   Clean and wash the rhubarb, then cut into large pieces.

2. 2.

   In a pot combine 100 g sugar with the port wine and bring to a boil over medium heat. Cook gently for about 10 minutes while stirring until softened. Transfer to a sheet and allow to cool completely.

3. 3.

   Whip the cream stiffly, fold in the yogurt, and refrigerate.

4. 4.

   Cut four strips of parchment paper (10 cm wide by 15–20 cm long). Rinse four porcelain or glass molds (~150 ml capacity) cold. Press the paper into the molds tightly and secure with paper clips.

5. 5.

   Beat the egg yolks until frothy using a hand mixer.

6. 6.

   Meanwhile, bring the remaining sugar with 2 tbsp water to a boil and reduce to a syrupy consistency for about 3 minutes, then let cool for 1 minute. While whisking, pour the syrup in a thin stream into the yolks. Continue beating on high speed until the mixture becomes creamy and thick, about 7–8 minutes.

7. 7.

   Stir in the orange liqueur.

8. 8.

   Fold the cream‑yogurt mixture into the egg batter. Spoon enough of the mixture into each mold so that it reaches just below the rim (not the paper sleeve).

9. 9.

   Fill a piping bag with rhubarb using a 9 mm tip, place the tip over the ice mixture and slowly pipe about one quarter of the rhubarb into each mold.

10. 10.

    Add the remaining ice mixture to the molds and freeze for 4–6 hours. Before serving, remove from freezer and sprinkle with sponge cake crumbs. Remove the paper sleeves and serve immediately.