Ice Cream Souffle with Strawberries and Rhubarb

Fold aluminum strips (about 26 x 10 cm) (approximately 10 x 4 inches) together and line soufflé ramekins, so that the aluminum strips protrude beyond the edges.

Rinse strawberries. Hold aside 8 whole for garnish, and puree remaining strawberries.

Rinse rhubarb, trim and cut crosswise into thin slices. Boil with 2 tablespoons sugar and 2 tablespoons water and cook a few minutes. Remove from heat and set aside to cool.

Beat egg yolks until fluffy with powdered sugar. Add lime zest and juice and stir in quark. Beat two cups of cream until stiff and fold into cream cheese mixture. Fold one half of the cream mixture with strawberry puree and the other half with rhubarb. Fill ramekins alternating the fruit creams to about 2 cm (approximately 1/2 inch) above the edge. Place in the freezer for about 4 hours.