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Mango Ice Cream Souffle
(0 votes)
Difficulty:
moderate
Preparation:
4 h. 20 min.
Preparation
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Ingredients
for
6
- Ingredients
- 500 grams Mangoes
- 6 fresh egg yolks
- 150 grams powdered sugar
- 1 Lime (zested and juiced)
- 250 grams Cream quark (40% fat)
- 400 grams Whipped cream
- Cocoa
- In addition
- Aluminum foil
- 6 Soufflé dishes
- mint
Preparation steps
1.
Cut aluminum foil into approximately 10 cm strips (approximately 4 inch) and line ramekins with them (strips should go beyond ramekins' edges).
2.
Puree mango pulp.
3.
Whisk egg yolks with powdered sugar until fluffy. Add lime zest and juice, quark and mango puree. Beat cream until stiff and fold into mixture. Pour mango cream into ramekins, about 2 cm (approximately 3/4 inch) over the edges and freeze for about 4 hours.
4.
Transfer mango soufflé into refrigerator 30 minutes before serving. Remove aluminum strips carefully. Serve garnished with mango slices and mint.
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