Creamy Soufflé with Strawberry and Raspberry Compote

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Creamy Soufflé with Strawberry and Raspberry Compote
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
353
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories353 kcal(17 %)
Protein12.7 g(13 %)
Fat12.6 g(11 %)
Carbohydrates44 g(29 %)

Ingredients

for
4
For the compote
250 per grams each strawberries and raspberries Raspberries
250 milliliters
1 packet
1 tablespoon
For the souffle
125 grams
25 grams of butter and 25 grams of flour Pastry flour
150 milliliters
2
40 grams
1 tablespoon
In addition
and raspberries and strawberries Mint leaf (for garnishing)

Preparation steps

1.

For the compote: Rinse and clean strawberries, then halve or quarter, depending on size. Clean raspberries. Bring currant juice with vanilla sugar to a boil. Add berries and bring to a boil. Whisk cornstarch with a little cold water, add to berries and bring to a boil again. Pour into a bowl and cool. 

2.

For the souffle: Drain quark well. Heat butter in a pot. Add flour and saute briefly. Add milk and bring to a boil, whisking. Separate eggs. Whisk egg yolks, sugar and quark into butter mixture. Beat egg whites until stiff and fold into batter. 

3.

Butter souffle ramekins and sprinkle with almonds. Spread batter in ramekins and bake in preheated oven at 200°C (gas 3-4, fan oven 180°F) (approximately 400°F) for about 25-30 minutes. Place souffle on plates, garnish with raspberries, strawberries and mint and dust with powdered sugar. Serve accompanied by the compote.