Ice Cream Souffle with Kiwi
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Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation
Ingredients
for
4
- Ingredients
- 9 Kiwi
- juice of 1 lemons
- 2 egg whites
- 6 Tbsps sugar
- 100 milliliters Coconut cream
- 200 milliliters Whipped cream
Preparation steps
1.
Peel the kiwis and cut 1 into thin slices. Coarsely chop the remaining kiwis. Puree the chopped pieces with lemon juice and sugar and set aside 4 tablespoons. Whip the egg whites and mix with the kiwi puree and spoon into glasses. Place in the freezer and stir every 15 minutes with a fork to break up the large ice crystals.
2.
Mix the 4 tablespoons of kiwi puree with coconut milk. Whip the cream and fold into the mixture.
3.
When the sorbet starts to freeze, make parchment paper rings around the upper part of the glasses about 3 cm (approximately 1 inch) high. Fill each glass with the coconut cream on top of the sorbet and freeze for 2 hours. Remove 15 minutes before serving and let thaw briefly. Garnish with kiwi slices and serve.
