SEMOLINA AND QUARK SOUFFLÉ WITH VANILLA, BERRIES & HONEY TOPPING
We all love a good soufflé. Lena from Mein leckeres Leben (My Delicious Life) shares with us her signature recipe.
And this is how it's done.
INGREDIENTS
For a large soufflé dish
- 6 eggs, separated
- 400 g quark
- 250 g sour cream
- 50 g soft butter + 1 tsp for the dish
- 1/2 tsp ground vanilla
- 3 tbsp honey
- 1 organic lemon, zest
- 50 g raw cane sugar
- 1 pinch of salt
- 150 g of semolina
Berry topping
- 400 g strawberries
- 200 – 300 g blueberries
- Honey to drizzle on top
METHOD
- Whip the soft butter until creamy. Then add the quark, sour cream, egg yolk, honey, lemon zest and vanilla and continue to stir.
- Beat together the egg white with a little salt until creamy and stiff, then pour in the sugar and continue to beat.
- Alternately add and beat together the creamy egg white and the semolina into the quark mixture (with a whisk).
- Grease the soufflédish with butter and pour in the quark-semolina mixture.
- Bake in a preheated oven at 180 °C for 30-35 minutes.
- Purée 250g of strawberries into a fine sauce for topping.
- Drizzle the strawberry sauce over the baked souffléand serve with the fresh berries.
- Drizzle with a little honey on top, to your desired taste.
#gmundnerkeramik
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AND ON THE DINNER TABLE.
