Raspberry and pistachio soufflé with yoghurt ice cream

Total time: 3hr 40m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 299 Kcal, 7g Protein, 25g Carbohydrates, 18g Fat


  • Ice cream
  • 1 dl full cream
  • 2 tbsp icing sugar
  • 150 g plain greek yoghurt
  • Soufflés
  • 2 egg yolk
  • 2 tbsp cornflour
  • 2 tbsp sugar
  • 150 g 3/4-fat quark
  • 2 egg white
  • 1 pinch salt
  • 2 tbsp chopped pistachios
  • 150 g raspberries
  • To serve
  • 0.5 tbsp icing sugar
  • a little peppermint, to decorate
  • Utensils
  • 4 ovenproof dishes (each holding approx. 175 ml), greased, sprinkled with sugar, chilled

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  • 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.
  • Soufflés

    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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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