Icy soufflé at Rinquinquin
For 4 people
40 cl of whipping cream
115 g of sugar
a box of peaches in syrup
4 tablespoons of RinQuinQuin
Prepare the peaches: take 3 pieces of peach in syrup, mix them and macerate them in a little RinQuinQuin.
Whip the cream until it is firm.
Bring 40 g of sugar with 5 cl of peach syrup to the boil.
Whip the egg yolks while adding the boiling sugar syrup.
Continue whisking until the mixture is completely cold.
Add the whipped cream, the RinQuinQuin and the mixed peach.
Beat the egg whites and delicately add them to the mixture.
Pour the mixture into molds.
Take in the freezer for at least 3 hours and refrigerate for one hour before serving.