Wine Berry Ice Cream, Compote of Fresh Dates, Pine Nut Soufflee

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

🍓 Ingredients

3 tablespoons Sugar brown
500 grams Grapes blue
some Water
100 milliliters Milk
3 Egg yolk
2 tablespoons Sugar
some Water
6 Dates fresh
1 cup Cream
1/2 cups Cream
2 tablespoons Mascarpone
3 tablespoons Cane sugar
1/2 Melons Charentais-
1 shot Syrup (lime-)
  Honey as needed
3 tablespoons Heavy cream
1 Egg yolk
1 tablespoon Sugar
some Milk
2 tablespoons Starch flour
3 tablespoons Ricotta
1 tablespoon Pine nuts roasted
1/2 teaspoons Spices (mahalep - ground kernel of the stone soot)
2 Egg white
  Powdered sugar
some Salt

🍽 Instructions

Melt the sugar in the pot and deglaze with a little water.

Simmer the grapes in it until soft, then puree and simmer again a little, then strain. Cream the sugar with the egg yolks, add the milk and beat everything on the stove to a cream – continue beating until cool.

Mix the cream with the fruit mixture and the cream and freeze in the ice cream maker.

Simmer dates with water and sugar until soft. Peel the melon and remove the seeds, cut into small pieces.

Puree together with the next 5 ingredients from the list and put in an ISI- refrigerate.

Beat the sugar and egg yolks until frothy and add a little milk in the saucepan to make the cream- let cool.

Mix the cream with the ricotta, add the starch, fold in the mahalep and the finely chopped pine nuts.

Beat the egg whites with a little salt until stiff and fold into the mixture. Pour into buttered and sugared ramekins and bake in a water bath at 180°C.


Place the dates on a plate, turn the soufflés out onto the plate as soon as they are ready, dust with powdered sugar. Add a dollop of ice cream and top with the espuma.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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