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🍰 Airy Quark Soufflé with Tonka Bean and Fresh Fruit

150 kcal · 30 min · 4 servings

Ingredients

• 1 tsp liquid butter
• 1 tbsp almond flour
• 2 eggs (L)
• 1 pinch salt
• 3 tbsp powdered sugar from erythritol
• Tonka bean (1 pinch freshly grated)
• 200 g low-fat quark
• 1 tsp cornstarch
• Cinnamon
• 1 drop lemon juice
• 2 oranges
• 2 kiwis
• 1 handful blueberries (fresh or frozen)

Instructions

1. 1. Grease the small baking molds with butter.
2. 2. Dust the molds with almond flour.
3. 3. Shake out any excess flour from the molds.
4. 4. Separate the eggs by carefully dividing the yolks from the whites.
5. 5. Add a pinch of salt to the egg whites.
6. 6. Beat the egg whites until stiff.
7. 7. Gradually add 2 tablespoons of powdered sugar to the egg whites.
8. 8. Continue beating the egg whites until they are very stiff and form firm peaks.
9. 9. Grate a small pinch of the tonka bean using a fine grater.
10. 10. Whisk the egg yolks together with the grated tonka bean.
11. 11. Add the quark (curd cheese) to the egg yolk mixture.
12. 12. Add the starch to the mixture.
13. 13. Add 2 pinches of cinnamon to the mixture.
14. 14. Add lemon juice to the mixture.
15. 15. Stir everything well until a smooth mass forms.
16. 16. Gently add the egg whites to the quark mixture.
17. 17. Gently fold the egg whites into the mixture using a spatula.
18. 18. Fill the molds with the quark mixture until just below the rim.
19. 19. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
20. 20. Place the molds on the lower rack in the oven.
21. 21. Bake the soufflés for 12 to 15 minutes.
22. 22. Do not open the oven door at all during the baking time.
23. 23. Peel the oranges and remove all the white pith.
24. 24. Carefully cut out the orange segments between the membranes.
25. 25. Peel the kiwis.
26. 26. Halve the kiwis lengthwise.
27. 27. Slice the kiwi halves crosswise into rounds.
28. 28. Wash the blueberries.
29. 29. Gently pat the blueberries dry.
30. 30. Take the soufflés out of the oven.
31. 31. Place the prepared fruits on top of the soufflés.
32. 32. Plate the soufflés.
33. 33. Lightly dust the soufflés with the remaining powdered sugar.

Nutrition per serving

• kcal: 150
• Protein: 12 g · Fett/Fat: 5 g · Carbs: 12 g