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Lemon & Quark Soufflé with Pistachios and Icing Sugar

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Lemon & Quark Soufflé with Pistachios and Icing Sugar
Difficulty:
advanced
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
239
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie239 kcal(11 %)
Protein6.99 g(7 %)
Fat13.3 g(11 %)
Carbohydrates22.11 g(15 %)
Sugar added16.75 g(67 %)
Roughage1.32 g(4 %)
Vitamin A156.81 mg(19,601 %)
Vitamin D1 μg(5 %)
Vitamin E2.83 mg(24 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.15 mg(14 %)
Niacin0.46 mg(4 %)
Vitamin B₆0.09 mg(6 %)
Folate24.38 μg(8 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0.64 μg(21 %)
Vitamin C7.73 mg(8 %)
Potassium125.61 mg(3 %)
Calcium55.12 mg(6 %)
Magnesium8.78 mg(3 %)
Iron0.42 mg(3 %)
Iodine30 μg(15 %)
Zinc0.19 mg(2 %)
Saturated fatty acids5.52 g
Cholesterol112.76 mg
Author of this recipe:

Ingredients

for
4
Ingredients
soft butter (for the ramekins)
sugar (for the ramekins)
2
eggs (separated)
0.333 cup
2 tablespoons
softened butter
½ cup
Quark (scant)
1
unwaxed lemon (juice and zest)
1 teaspoon
¼ cup
finely chopped Pistachio
powdered sugar (for dusting)

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Carefully grease 4 ramekins with butter and sprinkle with sugar.
2.
Beat the egg yolks with 50 g sugar until pale and creamy. Beat in the butter. Press the quark through a sieve and add to the egg yolk mixture together with 2 tbsp lemon juice and the zest. Mix well. Whisk the egg whites until stiff, gradually adding the remaining sugar. Spoon one third of the egg white mixture onto the egg yolk mixture, sieve the cornmeal over and fold in carefully. Carefully fold in the rest of the whisked egg white.
3.
Fill the ramekins 3/4 full with the mixture. Carefully wipe the butter and sugar off the sides of the ramekin above the top of the mixture.
4.
Bake the soufflés for 10-15 minutes. Remove from the oven and sprinkle with the pistachios. Serve immediately, dusted with icing sugar.