Creamy Soufflé with Strawberry and Raspberry Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 355 mg | (9 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the compote
- 250 per grams each strawberries and raspberries Raspberries
- 250 milliliters red Currant juice
- 1 packet Vanilla sugar
- 1 Tbsp cornstarch
- For the souffle
- 125 grams Quark
- 25 grams of butter and 25 grams of flour Pastry flour
- 150 milliliters milk
- 2 eggs
- 40 grams sugar
- 1 Tbsp almonds
- In addition
- powdered sugar
- and raspberries and strawberries mint (for garnishing)
Preparation steps
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.
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.
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.
