Sweet cherry soufflé
Serves 8
Ingredients
Butter
50 g ground nuts
200 g sour cherries
2 egg yolks
80 g icing sugar
Pulp of 1 vanilla pod
250 g quark
20 g cornflour
2 egg whites
For dusting
40 g icing sugar
Method
Grease the ramekins with butter and
dust with the ground nuts.
Drain the cherries and spoon into the
ramekins.
Beat the egg yolk with 60 g of icing
sugar until light and fluffy. Stir in the
vanilla pulp, quark and cornflour. Beat
the egg white to stiff peaks with the rest
of the icing sugar and carefully fold into
the mixture.
Spoon the mixture into 8 ramekins (C 7-
8 cm), arrange on a universal tray and
then place in the pre-heated oven. Pour
approx. 1 litre of warm water into the
universal tray to make a bain marie then
bake the ramekins.
Dust with icing sugar before serving.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
Aut§
Temperature 170–190 °C
Amount of water approx. 150 ml
Shelf level 2
1st burst of steam Automatic
Duration 20–30 minutes
Recipes
167
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