Summary

Ingredients

• 125 g quark
• 2 egg yolks
• 1 teaspoon lemon peel, grated
• 1 vanilla pod (s)
• 2 egg whites
• 80 g suar
• Butter, for greasing
• Sugar, for sprinkling
• 200 g strawberries
• 2 tablespoon sugar
• 30 ml orange juice
• 1 tablespoon lemon juice
• 2 tablespoon orange liqueur
• 300 g strawberries
• 1 tablespoon vanilla sugar
• 1 lime (s), the juice
• 3 tablespoon orange liqueur
• 6 lemon balm leaves

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Instructions

1. For the soufflé:
2. Butter and peel 4 molds and set aside.
3. Mix the quark with the egg yolk. Scrape the pulp from the vanilla pod and stir into the quark with the lemon zest.
4. Beat the egg whites with the sugar and a pinch of salt, then fold into the quark mixture and fill the molds.
5. Cook at 90 ° for 25 minutes. Remove from tins immediately after cooking.
6. For the strawberry sauce:
7. Cook 200g strawberries, 2 tablespoons of sugar, 1 tablespoon of lemon juice and 2 tablespoons of orange liqueur for 2 minutes at 100 ° degrees in the steamer. Then puree with the blender and chill.
8. For the marinated strawberries:
9. Halve 300g strawberries, mix with vanilla sugar, lime juice, orange liqueur and 2 finely chopped lemon balm leaves in a bowl and let steep for at least 30 minutes.
10. Arrange everything on a plate with lemon balm leaves.