Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ice cream
Soufflés
To serve
Utensils
4 ovenproof dishes (each holding approx. 175 ml), greased, sprinkled with sugar, chilled
How it's done
Ice cream
Beat the cream until stiff.
Carefully and gradually fold in the yoghurt and icing sugar. Cover and freeze the mixture for approx. 3 hrs.
Soufflés
Beat the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Stir in the cornflour and quark. Beat the egg whites with the salt until stiff, add the sugar, beat briefly until the mixture turns glossy.
Set aside 4 raspberries. Carefully fold the remaining raspberries into the quark mixture along with the egg whites and pistachios.
To bake
Divide the mixture between the prepared dishes.
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 180°C. Do not open the oven at any point during cooking, otherwise the soufflés will collapse.
To serve
Remove from the oven, dust with icing sugar.
Transfer the ice cream to the fridge for approx. 15 mins. prior to serving. Remove the soufflés, dust with icing sugar. Using an ice cream scoop, shape the ice cream into small balls and arrange on the soufflés. Decorate the dessert with raspberries and peppermint.
How-tos
Our recommendations
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