← All recipes

🍰 Ice Soufflé

468 kcal · 30 min · 4 servings

Ingredients

• 300 g rhubarb (or 250 g frozen rhubarb, thawed)
• 250 g cane sugar
• 100 ml port wine
• 150 ml whipping cream
• 75 ml yogurt (0.3% fat)
• 2 egg yolks
• 2 tbsp orange liqueur
• 4 tbsp biscuit crumbs

Instructions

1. 1. Thoroughly wash the rhubarb.
2. 2. Remove the tough ends and cut the vegetable into coarse pieces.
3. 3. Place the rhubarb pieces in a pot.
4. 4. Add 100 grams of sugar and the port wine.
5. 5. Heat the mixture at medium temperature.
6. 6. Bring it to a boil.
7. 7. Cook the mixture for about 10 minutes while stirring constantly.
8. 8. The rhubarb pieces should become soft during this process.
9. 9. Spread the warm mixture onto a baking sheet.
10. 10. Allow the mixture to cool down completely.
11. 11. Whip the cream until stiff.
12. 12. Mix the whipped cream with the yogurt.
13. 13. Chill the cream-yogurt mixture.
14. 14. Cut four strips of baking paper.
15. 15. Each strip should be 10 centimeters wide and 15 to 20 centimeters long.
16. 16. Take four small porcelain or glass molds with a capacity of about 150 milliliters.
17. 17. Rinse the molds briefly with cold water.
18. 18. Line the molds tightly with the baking paper strips.
19. 19. Secure the paper with paper clips.
20. 20. Separate the egg yolks from the egg whites.
21. 21. Whisk the egg yolks until foamy using a hand mixer.
22. 22. Place the remaining sugar in a small pot.
23. 23. Add two tablespoons of water.
24. 24. Bring the sugar-water mixture to a boil.
25. 25. Reduce the liquid for about three minutes.
26. 26. The consistency should be syrupy.
27. 27. Let the sugar syrup cool down for one minute.
28. 28. Whisk the egg yolks at the highest speed of the mixer.
29. 29. Pour the warm syrup in a thin stream into the egg yolk mixture while whisking constantly.
30. 30. Continue whisking the mixture until it becomes creamy and thick.
31. 31. This takes about seven to eight minutes.
32. 32. Stir the liqueur into the egg mixture.
33. 33. Gently fold the cold cream-yogurt mixture into the egg mixture.
34. 34. Fill the ice cream mixture into the prepared molds.
35. 35. Fill the molds up to the rim of the actual mold.
36. 36. Do not fill them up to the rim of the paper collar.
37. 37. Place the cooled rhubarb mixture into a piping bag.
38. 38. Use a nozzle with a 9-millimeter hole.
39. 39. Hold the nozzle into the ice cream mixture.
40. 40. Slowly pipe about one quarter of the rhubarb amount into each mold.
41. 41. Add the remaining ice cream mixture on top of the rhubarb layer.
42. 42. Place the molds in the freezer.
43. 43. Freeze the soufflés for four to six hours.
44. 44. Take the ice soufflés out of the freezer shortly before serving.
45. 45. Sprinkle the soufflés with biscuit crumbs.
46. 46. Carefully remove the paper collars.
47. 47. Serve the ice soufflés immediately.

Nutrition per serving

• kcal: 468
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 75 g