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Lemon Quark Soufflé

Deel op Facebook Print Recipe

Ingredients

Ingredients for 10 Servings

  • 9 oz 250 g Quark
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • ½ cup 125 ml Sour cream
  • Dash of vanilla sugar
  • Dash of salt
  • 3 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter and granulated sugar for the ramekins

Instructions

  • Strain the quark and mix in the egg yolks, cornstarch, salt, vanilla sugar, lemon zest, lemon juice, and sour cream.
  • Butter the ramekin(s) and sprinkle with granulated sugar.
  • Place a water bath in the oven from 350–430 °F (180–220 °C).
  • Beat the egg whites with sugar, fold into the batter, and fill the ramekin ¾ full.
  • Bake in the water bath for about 20 minutes.
  • Remove the soufflé from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

fresh berries and any sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European