EatSmarter exclusive recipe

Ice Cream Soufflé

with Rhubarb Core
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Ice Cream Soufflé

Ice Cream Soufflé - A must try - creamy outside, sweet and fruity inside

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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie468 kcal(22 %)
Protein4 g(4 %)
Fat14 g(12 %)
Carbohydrates75 g(50 %)
Sugar added60 g(240 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate22 μg(7 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C6 mg(6 %)
Potassium331 mg(8 %)
Calcium150 mg(15 %)
Magnesium28 mg(9 %)
Iron1.3 mg(9 %)
Iodine8 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids7.9 g
Uric acid7 mg
Cholesterol175 mg
Development of this recipe:

Ingredients

for
4
Ingredients
11 ounces
fresh Rhubarb (or 250 grams thawed frozen rhubarb)
9 ounces
½ cup
¾ cup
¼ cup
2
2 tablespoons
Orange liqueur (such as Grand Marnier)
4 tablespoons
Chocolate cookie crumb
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Hand mixer, 1 Parchment paper, 1 Piping bag, 1 Pastry tip

Preparation steps

1.
Ice Cream Soufflé preparation step 1

Rinse rhubarb and pat dry. Cut about 16 very thin slices of rhubarb for a garnish, if desired. Cut the rest into pieces.

2.
Ice Cream Soufflé preparation step 2

Bring rhubarb, 100 grams (approximately 1/2 cup) sugar and the port wine to a boil in a small pot. Cook, while stirring, until sugar has dissolved and rhubarb is very soft, about 10 minutes. Place on a plate and let cool completely.

3.
Ice Cream Soufflé preparation step 3

Beat whipping cream with the yogurt until stiff with the hand mixer. Chill in refrigerator.

4.
Ice Cream Soufflé preparation step 4

Cut 4 strips of parchment paper, each about 10 x 15-20 cm (approximately 4 x 6-8 inches). Rinse 4 porcelain or glass molds, each about 150 ml (approximately 5 ounces), in cold water. Wrap a parchment strip around each mold and secure with a paper clip.

5.
Ice Cream Soufflé preparation step 5

Beat egg yolks with hand mixer until frothy.

6.
Ice Cream Soufflé preparation step 6

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.

7.
Ice Cream Soufflé preparation step 7

Stir in the liqueur.

8.
Ice Cream Soufflé preparation step 8

Beat chilled yogurt mixture into egg mixture until combined. Divide custard mixture among molds, filling almost to the rims. 

9.
Ice Cream Soufflé preparation step 9

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.

10.
Ice Cream Soufflé preparation step 10

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.