Strawberry Ice Soufflé
A delightful dessert featuring fresh strawberries and airy whipped cream. Try this recipe and many others from Spoonsparrow!
Ingredients
- 600 g strawberries
- 6 fresh egg yolks
- 150 g powdered sugar
- 1 lime (zest and juice)
- 250 g quark or thick yogurt
- 500 g Heavy Cream
- parchment paper
- 6 small soufflé molds
- Strawberries for garnish (about 18 pieces)
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 overhang; slide the ends together and secure with adhesive tape.
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2.
Wash, clean, puree strawberries, then strain through a sieve.
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3.
Whisk egg yolks with powdered sugar until fluffy. Fold in lime zest, lime juice, quark, and strawberry puree. Beat heavy cream to stiff peaks and fold into the mixture. Pour the strawberry cream about 2 cm above the rim of each mold and freeze for approximately 4 hours.
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4.
Take the strawberry soufflés out of the freezer 30 minutes before serving and place them in the refrigerator. Carefully remove the parchment strip and garnish with strawberries.
