Delicate Quark Soufflés with Seasonal Fruit

These delicate quark soufflés are the perfect finale to a delicious menu. They impress with their airy texture and the fine flavor of tonka bean, which, combined with fresh fruit, creates a refreshing dessert.

• 30-45 minutes
• 6 servings
• Dessert

• gluten-free
• vegetarian
• gluten-free
• low fat
• niedriger zucker
• high in protein

Ingredients

• 150 g Low-fat quark
• 120 g Eggs (Size L)
• 15 g Raw cane sugar
• 5 g Cinnamon powder
• 30 g Lemon juice
• 0.3 g Tonka bean (1/2 piece)
• 7.5 g Cornstarch (1/2 tablespoon)
• 150 g Orange (peeled and segmented)
• 50 g Blueberries
• 70 g Kiwi (peeled and sliced)
• 10 g Powdered sugar (to taste)

Instructions

1. Grease the ramekins with melted butter and dust with the finest almond flour. Preheat the oven to 200°C.
2. Separate the eggs and beat the egg whites with a pinch of salt until stiff, gradually adding the sugar.
3. Grate the tonka bean very finely until you have about a quarter teaspoon of zest.
4. Mix the egg yolks with the quark, tonka zest, cornstarch, a pinch of cinnamon, and lemon juice until a homogeneous mass is formed. Gently fold the beaten egg whites into the quark mixture.
5. Fill the ramekins just below the rim with the quark-egg mixture and bake in the lower part of the oven for 12-15 minutes, making sure to keep the oven door closed.
6. In the meantime, prepare the fruit: segment the orange, sort the blueberries, and slice the kiwi.

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