Chilled Raspberry Souffle
- For the souffle
- 600 grams Raspberries
- 6 fresh egg yolks
- 150 grams powdered sugar
- 1 grated Lime (juiced and zested)
- 250 grams Cream quark (40% fat)
- 500 grams Whipped cream
- 4 centiliters raspberry Brandy
Fold a parchment paper together into strips of about 26 x 10 cm and place in the ramekins (soufflé ramekins) such that the strip extends beyond the edge of ramekins. Join the ends of strip and stick with tape.
For the souffle, rinse the raspberries (keep aside 6 for garnish), trim, puree and strain through a sieve.
Beat the egg yolks with powdered sugar until fluffy. Mix in the raspberry liqueur, lime zest and juice, cream cheese, and raspberry puree. Beat the cream until stiff and fold into the egg yolk mixture.
Pour the mixture into the prepared ramekins up to 2 cm (approximately ¾ inch) over the edge and freeze molds for about 4 hours in the freezer.
Take out the souffles from the freezer 30 minutes before serving and place in the refrigerator. Remove the paper strip gently and garnish with raspberries and mint.