Fluffy sweet souffle
Time: 20 min. preparation time, 25 min. baking time
Nutrition: Calories ca 143 / Protein 8g / Carbohydr. 21g / Fat 3g
Ingredients (4 servings)
|100 g||low fat cottage cheese|
|butter for baking tins|
|sugar for baking tins|
|confectioner’s sugar to garnish|
small baking tins (ca. Ø 9cm), zester, oven, rubber spatula (optional), 2 large bowls, whisk, hand mixer with beaters, pastry brush (optional)
Scheurebe late harvest wine, sweet, 2012
The varied fruit aroma, as well as the fine acidity, of this Scheurebe play with the airy character of this quark soufflé. The expressive body and well-balanced residual sweetness make for a long lasting taste sensation.
Preheat the oven to 180°C/ 355°F. Beat egg whites until stiff. As soon as it begins to foam, gradually add half of sugar. The bowl and the beater should be free from any kind of grease, to create the desired consistency.
oven, large bowl, hand mixer with beaters
3 egg whites / 30 g sugar
Next beat the egg yolks with rest of sugar until foamy.
large bowl, hand mixer with beaters
2 egg yolks / 30 g sugar
Add the zest of half a lemon, quark, and a pinch of salt to the egg yolk mass and whisk further.
0.5 lemon / 100 g low fat cottage cheese / salt
Now carefully fold in the beaten egg whites into the quark mixture. Do not mix with too much force, it might reduce the airiness.
rubber spatula (optional)
Prepare the baking tins with butter and sugar and then fill with the mixture.
small baking tins, pastry brush (optional)
butter for baking tins / sugar for baking tins
Bake soufflés in a water bath in a preheated oven at 180°C/ 355°F for approx. 22 – 25 min. Serve immediately after baking, as the soufflé might sink. Garnish with confectioner’s sugar.
confectioner’s sugar to garnish