Ingredients
For 6 portions
For the soufflé
125g
QimiQ Sauce Base, room temperature
125g
Low fat quark [cream cheese]
4
Egg yolk(s)
50g
Sugar
60g
Corn starch
Lemon peel
4
Egg white(s)
50g
Sugar
For the raspberries
250g
Raspberries, frozen
1package
Vanilla sugar
Lemon peel
1tbsp
Corn starch
g
Butter
g
Sugar
Preparation
- Preheat an oven to 360 °F (conventional oven).
- For the soufflé: whisk the unchilled QimiQ Classic smooth. Add the quark, egg yolks, sugar, corn flour and lemon zest and mix well.
- Whisk the egg whites with the sugar until stiff and fold into the mixture.
- For the raspberries: marinate the frozen raspberries in vanilla sugar, lemon zest and corn flour.
- Grease soufflé molds with butter and dust with sugar. Portion the raspberries in the base of the molds and fill with the soufflé mixture. Bake in the middle of the preheated oven for approx. 40 minutes.
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