Quark Soufflé with Orange Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 700 g orane (s), aromatic
- 10 g cornstarch
- 1 teaspoon orange peel, with sugar (finished product)
- 250 ml orange juice
- 60 g suar
- 20 g pistachios, chopped
For the soufflé:
- 2 egg (s)
- 50 g butter, soft
- 50 grams sugar
- 1 vanilla pod (s)
- 1 teaspoon lemon peel, with sugar (finished product)
- 250 g quark, (I took 20%)
- 25 g cornstarch
- some butter, for greasing the molds
Print Recipe
Pin Recipe Instructions
- Peel the oranges so that the whites are also removed. Then cut out the fillets between the separating skins (preferably over a bowl so that the juice is not lost).
- Mix the starch with 6 tablespoon orange juice.
- Bring the remaining orange juice to the boil with 60 g sugar and the orange peel. Stir in the starch and simmer for 3-4 minutes. Add the pistachios and orange fillet and simmer for another 2 minutes. Let cool down.
- Preheat the oven to 175 ° (not suitable for circulating air!)
- Souffle:
- Separate eggs. Beat the egg whites until stiff.
- Mix the butter, sugar, vanilla pulp, lemon sugar and egg yolks until frothy. Stir in the quark and cornstarch. Carefully fold in the egg whites with a whisk.
- Butter 4 ovenproof molds and fill in the batter.
- Place the molds on a small baking tray, pour water (up to half the height of the molds) into the baking tray (water bath) - place on a grill rack a little below the center of the oven and bake for 30 minutes.
- Loosen the soufflé from the shape all around with a sharp knife and turn it out immediately.
- Serve with the orange compote and decorate with mint if necessary.
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