Frozen Strawberry Soufflé
- 600 grams Strawberries
- 6 egg yolks
- 150 grams powdered sugar
- 1 Lime (zest and juice)
- 250 grams Cream quark (40% fat)
- 500 grams Whipped cream
Cut vellum (or parchment) paper strips into strips 26 cm (about 10 inches) long and 10 cm (4 inches) wide. Wrap tightly around soufflé cups to make a collar. Overlap the ends and secure with tape.
Rinse and stem the strawberries. Mash and strain through a sieve to make a smooth purée.
Beat the egg yolks and powdered sugar until fluffy. Stir in the lime zest and juice, cream cheese, and strawberry purée. Continue to beat until very smooth then spoon into the prepared molds, filling until the strawberry mixture is about 2 cm (3/4 inch) above the rim of the soufflé cup. Freeze for about 4 hours.
Transfer the frozen strawberry soufflés to the refrigerator about 30 minutes before serving.
To serve, carefully remove the paper strips and garnish with strawberries.