Raspberry and pistachio soufflé with yoghurt ice cream

Raspberry and pistachio soufflé with yoghurt ice cream

Total: 3 hr 40 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 299 kcal
, Fat: 18 g
, Carbohydrate: 25 g
, Protein: 7 g

Ingredients

4 people

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

1 dl full cream
150 g plain greek yoghurt
2 tbsp icing sugar

Soufflés

2 egg yolks
1 tbsp sugar
2 tbsp Maizena cornflour
150 g 3/4-fat quark
2 egg whites
1 pinch salt
2 tbsp sugar
150 g raspberries
2 tbsp chopped pistachios

To serve

½ tbsp icing sugar
a little peppermint, to decorate
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Utensils

4 ovenproof dishes (each holding approx. 175 ml), greased, sprinkled with sugar, chilled

How it's done

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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.

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