Ice Soufflé
Creamy and airy at the same time: Try the ice soufflé with a fine raspberry note from Spoonsparrow.
Ingredients
- 600 g raspberries
- 6 fresh egg yolks
- 150 g powdered sugar
- 1 grated lime (zest and juice)
- 250 g cream quark
- 500 g whipping cream
- 40 ml raspberry liqueur
- parchment paper
- 6 soufflé molds
- small mint
Instructions
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1.
Fold a parchment strip about 26 cm long and 10 cm high around the soufflé molds, leaving the strip hanging over the rim; slide the ends together and secure with adhesive tape.
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2.
Wash and clean raspberries (reserve 6 for garnish), puree them, then strain through a sieve.
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3.
Whisk egg yolks with powdered sugar until fluffy. Fold in raspberry liqueur, lime zest and juice, cream quark, and raspberry purée. Beat whipping cream to stiff peaks and fold into the mixture. Pour the raspberry cream about 2 cm above the rim of each mold and freeze for approximately 4 hours.
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4.
Take the ice soufflés out of the freezer 30 minutes before serving and place them in the refrigerator. Carefully remove the parchment strip and garnish each soufflé with raspberries and mint.
