Nobody can resist! This dessert melts delicately on the tongue.
ingredients for 3-4 ice cream soufflés:
Preparation:
Fix the paper around the dishes so that approx. 3 cm protrudes up over the edge. Boil 50 g sugar + 50 ml water and reduce to 1/3. Whip the cream and chill. Beat the egg yolks with the remaining sugar and orange liqueur over hot water. Remove from the heat and continue to beat until a thick white creme has formed and the mixture has cooled. Stir in the sugar syrup. Take 1/3 of the mixture, stir in the espresso and cocoa powder and fold in 1/3 of the cream. Fold the remaining whipped cream into the remaining creme Place the espresso creme in the dishes followed by the light creme Freeze for at least 3 hours. Then remove the paper sleeves and sprinkle with cocoa powder.
