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Raspberry and pistachio soufflé with yoghurt ice cream
20 m active | 3 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 299
  • Fat about 18g
  • Carbohydrates about 25g
  • Protein about 7g
This is needed
This is needed for 4 people
Ice cream
  • 1 dl full cream
  • 2 tbsp icing sugar
  • 150 g plain greek yoghurt
  • 2 egg yolk
  • 1 tbsp sugar
  • 150 g 3/4-fat quark
  • 2 tbsp Maizena cornflour
  • 2 egg white
  • 2 tbsp sugar
  • 1 pinch salt
  • 150 g raspberries
  • 2 tbsp chopped pistachios
To serve
  • 0.5 tbsp icing sugar
  • a little peppermint, to decorate
  • 4 ovenproof dishes (each holding approx. 175 ml), greased, sprinkled with sugar, chilled
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And that's how it's done
And that's 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.
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.