White Chocolate Souffle, Honeybusch Ice Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g quark
- 1 egg yolk
- Cane sugar, brown
- 1 rib / n couverture, white (2 pieces)
- 3 egg whites
- 1 tablespoon breadcrumbs
- some butter and sugar for the molds
- 5 tablespoon tea (honeybusch tea)
- 2 egg yolks
- 1 cup double cream
- 1 cup cream
- 0.5 ½ mango (s)
- Chilli pepper (s), red, approx. 4 cm
- 1 tablespoon syrup (orange blossom syrup)
- 1 tablespoon pine nuts
- some syrup (rose syrup)
- a little powdered sugar - cocoa mixture
Print Recipe
Pin Recipe Instructions
- Squeeze the quark out in a cloth, mix well with the egg yolk, the breadcrumbs, 1 tablespoon sugar and the melted couverture (MW) and whisk a little. Fold in the egg white, beaten to 2/3 stiff, and pour the mixture into buttered molds sprinkled with sugar. Bake in a water bath at approx. 180 ° C.
- Brew the tea with 150 ml of boiling water and let it steep for 5-6 minutes, dissolve 2 tablespoons of sugar in it. Beat the egg yolks with 1 tablespoon of sugar until frothy, add the tea while it is still hot and beat on the stove (or more carefully in a water bath) to form the rose. Cool. Add the double cream and cream and put in the ice cream maker.
- Peel the mango and cut into fine cubes, core the chilli and cut into very fine strips. Mix the mango, chilli and orange blossom syrup and let it steep at room temperature.
- Toast the pine nuts in a pan until they are just beginning to turn brown, add very little sugar and let caramelize while stirring constantly.
- Serving: Arrange the mango salad in a ring, turn the souflee out of the mold and dust with a little powdered sugar-cocoa mixture, cut off a wad of ice cream and put on it. Decorate with pine nuts and rose syrup.
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