Ice-Cream Soufflé of Raspberries and Strawberries
Instructions
Puree the strawberries and raspberries with the liquor, sugar, grated lemon rind, until a smooth puree and puffy.
Pour the mixture into a bowl, add the gelatine dissolved in a water bath, whipped cream; stir carefully from top to bottom.
The raised edge of a soufflé mould with a strip of wax paper 4 cm tall, fix it with scotch.
Pour the past into the mold and place in the freezer for 3 hours.
Remove ice cream, remove the card and decorate the surface with whole raspberries and Tufts of whipped cream.
Ingredients and dosing for 4 persons
- 200 g of raspberries
- 200 g of strawberries
- 175 g of sugar
- 1/2 shot of strawberry liqueur
- 1/2 lemon
- 50 cl of whipped
- 3 sheets of isinglass
- For garnishing:
- Some of raspberries
- Few sprigs of whipped