Ice Cream Soufflé
Ice Cream Soufflé - A must try - creamy outside, sweet and fruity inside
Healthy, because
Even smarter
Nutritional values
The sweet and sour rhubarb tastes fresh and springlike and supplies us with the important mineral potassium. Potassium plays an important role in maintaining heart rhythm, muscle health and the transmission of nerve impulses. Whipped cream and skimmed milk yogurt provide additional calcium.
Rhubarb is in season from April to June. But that doesn't mean that you have to do without the delicious ice soufflé for the rest of the year. Instead, substitute the rhubarb with sour cherries, fresh or frozen.
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 175 mg |
Ingredients
- Ingredients
- 11 ozs fresh Rhubarb
- 9 ozs cane sugar
- ½ cup Port wine
- ¾ cup Whipped cream
- ¼ cup Yogurt (low-fat)
- 2 egg yolks
- 2 Tbsps Orange liqueur (such as Grand Marnier)
- 4 Tbsps Chocolate cookie crumb
Kitchen utensils
Preparation steps
Rinse rhubarb and pat dry. Cut about 16 very thin slices of rhubarb for a garnish, if desired. Cut the rest into pieces.
Bring rhubarb, approximately 1/2 cup sugar, and the port wine to a boil in a small pot. Cook, while stirring, until the sugar has dissolved and rhubarb is very soft, about 10 minutes. Place on a plate and let cool completely.
Beat whipping cream with the yogurt until stiff with the hand mixer. Chill in refrigerator.
Cut 4 strips of parchment paper, each about 4 x 6-8 inches. Rinse 4 porcelain or glass molds, each about approximately 5 ounces, in cold water. Wrap a parchment strip around each mold and secure it with a paper clip.
Beat egg yolks with hand mixer until frothy.
Meanwhile, bring remaining sugar and 2 tablespoons water to a boil in a pot and boil until reduced to a syrup, about 3 minutes. Let cool for 1 minute. Beat syrup into yolks with hand mixer on highest speed until mixture is thick and creamy, 7-8 minutes.
Stir in the liqueur.
Beat chilled yogurt mixture into egg mixture until combined. Divide custard mixture among molds, filling almost to the rims.
Put rhubarb into a piping bag fitted with a 9 mm (approximately 1/3-inch) plain tip. Submerge the tip into custard, then squeeze rhubarb into molds, dividing evenly.
Spoon remaining custard over rhubarb in each mold. Freeze for 4-6 hours. Remove molds from freezer and sprinkle with biscuit crumbs. Remove parchment collars and serve immediately, garnished with rhubarb slices if desired.
