Recipe: Iced absinthe soufflé

Iced absinthe soufflé
Prepare an absinthe ice soufflé, inspired by the green fairy of Val de Travers. Discover this unique and delicious dessert, perfect for curious foodies.


For 6 soufflés (depending on the size of the moulds)
  • 100 g sugar
  • 3 eggs
  • 2.5 dl 35% cream
  • 0.5 dl Val-de-Travers absinthe 


  1. Prepare the moulds by lining them and leaving 2cm of greaseproof paper over the top. Secure with a rubber band or tape.
  2. Mix the eggs and sugar and heat in a bowl over a bain-marie.
  3. Whisk until you obtain a smooth mousse like whipped cream (temperature 67°C).
  4. Remove from the bain-marie and cool over iced water or ice.
  5. Whip the cream.
  6. Add to the mousse with the absinthe and stir gently.
  7. Fill the moulds, leaving a 1.5 cm overhang.
  8. Place in the freezer overnight.
  9. Remove from the freezer 5 minutes before serving, remove the paper and sprinkle with chocolate powder. You can also make a small hole in the soufflé and pour a little absinthe over it.

This dessert contains alcohol and is not suitable for children.