Iced Berry Souffles
ready in 3 h. 30 min.
Line the inner sides of moulds tightly with baking paper and fold about 4 cm of it outwards.
For the parfait, wash and sort the strawberries, pat to dry. Put 300 g of strawberries in a deep mixing jar and puree with the hand blender.
Press the strawberry puree through a sieve and mix together with the mascarpone to form a smooth cream, stir in the cherry or raspberry brandy as well. Cut the remaining strawberries into small pieces.
Separate the eggs. Put the egg yolks into a metal bowl over a hot water bath and beat into a fluffy cream. Afterwards, place the bowl with the egg yolk creme in iced water and allow to cool down, stirring every now and then.
Stir the cold egg cream into the strawberry puree. Beat the egg whites and cream separately until both are stiff and add into the strawberry mixture. Fold in the strawberry pieces.
Fill the cream into the moulds and leave in the freezer for about 3 hours to freeze.
About 30 minutes before serving, move the moulds into the refrigerator and allow to thaw slightly. Remove the baking paper and serve.