Summary

Ingredients

• 150 g raspberries
• Butter and sugar for the molds
• 1 tablespoon raspberry spirit
• 3 egg (s)
• 200 g low-fat quark
• 1 vanilla pod, the pulp it
• 1 lemon (s), the grated zest it
• 1 pinch (s) salt
• 50 g suar, can be a little more
• some powdered sugar, for dusting

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Instructions

1. Carefully wash the raspberries and let them dry. Preheat the oven to 250 degrees bottom heat. Line a deep baking sheet or baking dish with kitchen paper. Grease the molds and sprinkle with sugar. Carefully mix the raspberries with the raspberry brandy and distribute them in the molds. If they are too sour, you can sprinkle them with a little sugar.
2. Separate the eggs. Beat egg whites with salt until very stiff. Mix the egg yolks with the quark, vanilla pulp and lemon zest until smooth. Bring the water to the boil on the stove and pour it into the baking dish so that one third of the molds will be in the water later. It is best to measure it beforehand and then pour the water into a saucepan. Carefully fold the egg whites under the curd mixture. Pour the mixture into the molds on the raspberries, place in a water bath and then cook in the oven at 250 degrees lower heat for about 20 minutes. Do not open the oven door during this time, otherwise the soufflé will collapse immediately.
3. Sprinkle with powdered sugar immediately after baking and serve.