White Chocolate Souffle, Honeybush Ice Cream

4.12
★★★★
(72 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 4 people

🍓 Ingredients


🍽 Instructions

Squeeze the curd in a cloth, mix well with the egg yolks, breadcrumbs, 1 tablespoon sugar and the melted couverture (MW) and beat a little. Fold in the 2/3 stiffly beaten egg whites and pour the mixture into buttered molds sprinkled with sugar.

Bake in a water bath at about 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. Whip the egg yolks with 1 tbsp sugar until frothy, add the still hot tea and whip on the stove (or more carefully in a water bath) until rose.

Cool.


Add the cream and double cream and off into the ice cream maker. Peel the mango and cut into fine cubes, remove the seeds from the chili and cut into very fine strips.

Mix the mango, chili and orange blossom syrup and let it steep at room temperature. Toast the pine nuts in a pan until they just start to brown, add very little sugar and let them caramelize, stirring constantly. Dressing: Arrange the mango salad in a ring, turn the souflee out of the mold and dust with a little powdered sugar and cocoa mixture, cut a dab of ice cream and put it on. Decorate with pine nuts and rose syrup.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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📝 Recipe Overview


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