White chocolate soufflé, honeybush ice cream

Ingredients for 4 servings:

• 100 g quark
• 1 egg yolk
• Cane sugar, brown
• 1 rib(s) of white chocolate coating (2 pieces)
• 3 egg whites
• 1 tbsp breadcrumbs
• some butter and sugar for the molds
• 5 tbsp tea (honeybush tea)
• 2 egg yolks
• 1 cup double cream
• 1 cup of cream
• ½ mango(s)
• Chili pepper(s), red, approx. 4 cm
• 1 tbsp syrup (orange blossom syrup)
• 1 tbsp pine nuts
• some syrup (rose syrup)
• a little powdered sugar – cocoa – mixture

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chili – mango – salad, roasted pine nuts and rose syrup

Squeeze the quark into a cloth, mix well with the egg yolk, breadcrumbs, 1 tablespoon of sugar, and melted chocolate coating (MW), and beat lightly. Fold in the egg whites, beaten to 2/3 stiff peaks, and pour the mixture into buttered and sugar-dusted baking dishes. Bake in a water bath at approximately 180°C. Brew the tea with 150 ml of boiling water and let it steep for 5-6 minutes, then dissolve 2 tablespoons of sugar in it. Beat the egg yolks with 1 tablespoon of sugar until frothy, add the hot tea, and beat on the stovetop (or more carefully in a water bath) until rose-like. Chill. Add the cream and double cream and transfer to the ice cream maker. Peel the mango and cut into fine cubes. Deseed the chili and cut into very fine strips. Mix the mango, chili, and orange blossom syrup and let it steep at room temperature. Toast the pine nuts in a pan until they just begin to brown, add a very small amount of sugar, and let them caramelize, stirring constantly. To serve: Arrange the mango salad in a ring, turn the souflé out of the dish and dust with a little powdered sugar and cocoa powder. Cut a scoop of ice cream and place it on top. Decorate with pine nuts and rose syrup.