Ingredients
For 6 portions
For the soufflé
125g
QimiQ Cream Base
125g
Low fat quark [cream cheese]
4ea
Egg yolk(s)
50g
Sugar
1ea
Lemon(s), finely grated zest
4ea
Egg white(s)
50g
Sugar
For the raspberries
250g
Raspberries, frozen
1package
Vanilla sugar
1ea
Lemon(s), juice only
1tbsp
Corn flour / starch
g
Butter, für die Formen
g
Sugar, für die Formen
Preparation
- Preheat the oven to 180 °C (conventional oven).
- For the soufflé: mix together the QimiQ Sauce Base, quark, egg yolks, sugar, and lemon zest.
- Whisk the egg whites and sugar until stiff and fold into the quark mixture.
- For the raspberries: marinate the frozen raspberries in vanilla sugar, lemon zest and corn flour.
- Grease soufflé moulds with butter and dust with sugar. Portion the raspberries in the base of the moulds and fill with the soufflé mixture. Bake in the middle of the pre-heated oven for approx. 30 minutes.
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