Raspberry and Pistachio Soufflé with Yoghurt Ice Cream

3hr 40m
Preparation/cooking time: ca. 20m + Freeze: ca. 180m + Bake: ca. 20m

For 4 people

Nutritional Information

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


  • 1 dl full cream
  • 150 g Greek yoghurt
  • 0.5 tbsp. icing sugar
  • 2 egg yolk
  • 2 tbsp. sugar
  • 1 tbsp. Maizena cornflour
  • 150 g 3/4-fat quark
  • 2 egg white
  • 1 pinch salt
  • 150 g raspberries
  • 2 tbsp. chopped pistachios
  • a little peppermint, to decorate

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  • Beat the cream until stiff, carefully fold in the yoghurt and icing sugar in batches. Cover and freeze the mixture for approx. 3 hours.
  • Beat together the egg yolks and sugar using the whisk on a hand mixer until the mixture turns a paler colour. Stir in the cornflour and quark. Beat the egg whites with the salt until stiff, add the sugar, continue beating for a moment until the mixture turns glossy. Set aside 4 raspberries. Carefully fold the remaining raspberries with the beaten egg whites and the pistachios into the quark mixture and divide into the prepared moulds.
  • Bake for approx. 40 mins. on the bottom shelf of an oven preheated to 180°C. Do not open the oven at any point during the cooking time, otherwise the soufflés will collapse.
  • 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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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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