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🍰 Airy Quark Soufflé with Sweet-Sour Rhubarb

179 kcal · 30 min · 4 servings

Airy Quark Soufflé with Sweet-Sour Rhubarb Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the rhubarb and cut off the fibrous outer skin.
  3. 3. Cut the rhubarb flesh into small cubes.
  4. 4. Place the rhubarb pieces into a pot.
  5. 5. Add 2 tablespoons of sugar and some juice.
  6. 6. Heat the mixture on medium heat until it boils.
  7. 7. Mix 0.5 teaspoons of cornstarch with 1 teaspoon of water in a small bowl.
  8. 8. Pour the starch-water mixture into the boiling rhubarb mass.
  9. 9. Let the compote simmer gently for 1 to 2 minutes.
  10. 10. Remove the pot from the heat and let the compote cool down.
  11. 11. Separate the eggs so you have distinct yolks and whites.
  12. 12. Add the quark cheese to the egg yolks.
  13. 13. Whisk the quark and egg yolks together well.
  14. 14. Combine 60 grams of sugar with 0.5 teaspoons of cornstarch.
  15. 15. Beat the egg whites stiff using a hand mixer with a whisk attachment.
  16. 16. Slowly sprinkle the sugar-starch mixture into the beating egg whites.
  17. 17. Gently fold the egg whites into the quark mixture using a spoon.
  18. 18. Grease four ovenproof molds (each approx. 125 ml) thoroughly with butter.
  19. 19. Lightly dust the greased molds with sugar.
  20. 20. Distribute the soufflé mixture evenly among the molds.
  21. 21. Fill the molds almost to the rim.
  22. 22. Ensure the rims of the molds remain clean and well-greased.
  23. 23. Place a deep baking tray on the lowest rack of the oven.
  24. 24. Arrange the soufflé molds on the baking tray.
  25. 25. Pour hot water into the tray until the molds stand about 1 cm high in the water.
  26. 26. Bake the quark soufflés for 20 to 25 minutes.
  27. 27. Remove the soufflés from the oven when they have risen and are lightly golden brown.
  28. 28. Serve the soufflés immediately with the cooled rhubarb compote.

Nutrition per serving