Pot Soufflé with Strawberry Sauce and Pine Schnapps Ice Cream

For the potato soufflé with strawberry sauce and pine schnapps ice cream, it is best to prepare the ice cream the day before. Bring the whipped cream and milk to the boil and allow to cool a little. In the meantime, mix sugar with egg yolk and then stir into the whipped cream and milk mixture. Pull off to form a rose. Stir in pine schnapps to taste. Place in freezer or freeze in ice cream maker according to instructions.

For strawberry sauce, blend all ingredients and pass through a fine sieve or straining cloth. Set aside.

Butter the soufflé dish. Prepare a water bath. Preheat the oven to 220 °C.

For the potato soufflé, first separate the eggs. Mix sour cream, curd cheese, cornstarch, flour and egg yolks. Beat the egg whites with sugar until stiff and fold into the curd mixture. Pour into the ramekins and bake the soufflé in a bain-marie for about 10 minutes. Do not open the oven in between, otherwise the soufflé will collapse.

Arrange the soufflé with strawberry sauce and pine schnapps ice cream and serve immediately.

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