🍰 Airy Quark Soufflé with Berries

Name: Airy Quark Soufflé with Berries
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp soft butter (15 g each); 2 tbsp spelt flour (Type 630); 120 g frozen berries (e.g. strawberries and raspberries; thawed); 2 eggs; 150 g quark (20 % fat in dry matter); 1 pinch salt; 1 pinch vanilla powder; 2 tbsp raw cane sugar

173 kcal · 30 min · 4 servings

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Ingredients

1 tbsp soft butter (15 g each)
2 tbsp spelt flour (Type 630)
120 g frozen berries (e.g. strawberries and raspberries; thawed)
2 eggs
150 g quark (20 % fat in dry matter)
1 pinch salt
1 pinch vanilla powder
2 tbsp raw cane sugar

Instructions

1. Grease the soufflé dishes thinly with butter.
2. Dust the greased dishes with one tablespoon of flour.
3. Puree the berries until you have a smooth mixture.
4. Separate the eggs so that you can keep the yolks and whites apart.
5. Mix the egg yolks with the quark and the berry puree in a bowl.
6. Whip the egg whites with a pinch of salt and vanilla powder until stiff.
7. Stir the sugar slowly and gradually into the stiff egg whites.
8. Gently fold the egg whites into the quark and yolk mixture.
9. Sift the remaining flour over the mixture.
10. Carefully mix the flour into the mixture until it is evenly distributed.
11. Divide the soufflé mixture evenly among the prepared dishes.
12. Preheat the oven to 200 °C (180 °C with convection or gas mark 3).
13. Place the dishes in a water bath in the oven.
14. Make sure the water fills about one-third of the height of the dishes.
15. Bake the soufflé for 15 to 20 minutes.
16. Remove the soufflé from the oven.
17. Serve the soufflé immediately so that it does not collapse.

Nutrition per serving

kcal: 173
Protein: 9 g · Fett/Fat: 8 g · Carbs: 16 g