Goat Cheese Gratin
Goat Cheese Gratin - Baked goat cheese gratin: Lures you in with an irresistible aroma and fruity compote
Healthy, because
Even smarter
Nutritional values
Plums and red wine provide plenty of secondary plant substances that provide the beautiful colour. Experts believe that they prevent some cancers and that they strengthen the heart, circulation and immune system.
When buying plums, look for shiny, firm fruits; greenish ones are better left out, as they ripen only slightly and are less sweet.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 151 mg |
Ingredients
- Ingredients
- 12 ozs Plum
- 3 ozs cane sugar
- 4 black peppercorns
- 1 stalk cinnamon
- ¾ cup Red wine (or red grape juice)
- 2 tsps cornstarch
- liquid Sweetener (optional)
- 1 tsp butter (at room temperature)
- 2 Tbsps Quark (40 grams)
- 2 ozs fresh Goat cheese
- 1 lemon
- 3 eggs
Kitchen utensils
Preparation steps
Rinse, halve and pit plums. Cut into quarters.
Melt 50 grams (approximately 4 tablespoons) of sugar in a pot and caramelize until light brown. Add peppercorns and cinnamon. Add red wine.
Add plums and cook until the caramel has dissolved completely.
Whisk cornstarch with 4-6 tablespoons of cold water and stir into the plums. Bring to a boil. Cook until plums are tender. Sweeten with liquid sweetener or simple syrup if desired. Cool to room temperature.
Grease 4 oven-safe cups with butter and sprinkle with a little sugar.
Push quark and goat cheese through a sieve. Rinse lemon in hot water, wipe dry and finely grate the peel. Cut lemon in half and juice. Measure out 2 teaspoons juice. Separate the eggs.
Combine 2 egg yolks, lemon juice and zest with the quark and goat cheese and stir. (Reserve remaining 3 egg yolks for another use.)
Whip egg whites with the remaining sugar until stiff.
Stir 1/3 of the egg whites into the cheese mixture until thoroughly combined. Then fold in remaining egg whites. Season to taste with a liquid sweetener.
Fill cups with the mixture.
Place cups in a shallow baking dish. Place on the middle rack in a preheated oven and fill the baking dish as high as safely possible with boiling water. Bake at 200°C (fan 180°C, gas mark 3) (approximately 400° F/convection 350°F) for 15-20 minutes.
Slide gratins out of the cups and onto plates. Serve with plum compote.
