Ice cream souffle with cognac

Dessert according to this culinary recipe can be prepared even by the most inexperienced person in the preparation of any food. This ice cream souffle is definitely not for children and not for dieters. It can be served on any holiday or prepared for a romantic evening. Again, cooking is easy and fast. According to the original recipe, egg yolks with sugar should be beaten to a foam in a water bath at a temperature of 90 degrees. Then remove from the water bath and continue whipping until the mass cools down. I make this souffle ice cream without any bath and it turned out great every time. So, I take the yolks and beat them to a thick white foam along with sugar and vanilla sugar. I mix well-whipped cream into this foam, then pour in cognac. I do not recommend replacing cognac with vodka. I tried it, when ice cream melts on the tongue, the sharp burning taste of vodka spoils all the enjoyment. Now all I have to do is pour it into the molds. I take a souffle mold, wrap it tightly from the inside with foil, it is necessary that the foil protrudes beyond the edges of the mold by about half. The finished egg-cream mass is poured into molds and sent to the freezer for 6 hours. Before serving, remove the foil and sprinkle the souffle with cocoa powder.