Summary

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

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Instructions

1. 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).
2. Mix the starch with 6 tablespoon orange juice.
3. 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.
4. Preheat the oven to 175 ° (not suitable for circulating air!)
5. Souffle:
6. Separate eggs. Beat the egg whites until stiff.
7. 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.
8. Butter 4 ovenproof molds and fill in the batter.
9. 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.
10. Loosen the soufflé from the shape all around with a sharp knife and turn it out immediately.
11. Serve with the orange compote and decorate with mint if necessary.