Frozen Raspberry Soufflé
Ingredients
- Ingredients
- 600 grams Raspberries
- 6 egg yolks
- 150 grams powdered sugar
- 1 Lime (zest and juice)
- 250 grams Cream quark (40% fat)
- 500 grams Whipped cream
- 4 centiliters raspberry Brandy
- As needed
- Aluminum foil
- 6 Soufflé dishes
- mint
Preparation steps
Fold aluminum strips about 26 cm (approximately 10 inches) and about 10 cm (approximately 4 inches) in height. Line the souffle ramekins so that the aluminum strips stick out of the ramekins. Close the ends with tape.
Rinse the raspberries and set 18 aside. Puree and strain through a sieve.
Beat the egg yolks until fluffy and mix with powdered sugar. Stir in the raspberry brandy, lime zest, and lime juice. Add the quark and raspberry puree. Whip 2 cups of cream until stiff and fold into the egg yolks. Transfer the raspberry cream into the ramekins, stopping about 2 cm (approximately 1 inch) above the edge. Freeze the ramekins for four hours.
30 minutes before serving, remove the ramekins from the freezer and place in the refrigerator. Whip any extra cream until stiff and transfer into a piping bag with a star tip. Remove the aluminum strips carefully. Pipe a star on the top of each souffle. Garnish each with 3 raspberries and mint leaves.
