Quark Souffle with Balsamic Cherries

Quark Souffle with Balsamic Cherries
1 hr


for 4 servings
For the souffle
500 grams Quark
45 grams Butter
45 grams Pastry flour
150 milliliters Milk
4 Egg whites
3 Egg yolks
zest Lemons (1/2 lemon)
35 grams Sugar
1 Vanilla bean (cut in half and scraped)
something Butter (for the pan)
something Sugar (for the pan)
Powdered sugar (for dusting)
For cherries
500 grams Sour cherry
100 grams Sugar
1 teaspoon Butter
5 tablespoons Balsamic vinegar
To garnish
100 grams Mascarpone
100 grams Creme fraiche cheese
2 teaspoons Powdered sugar
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Preparation steps

Step 1/4

For the souffle: Squeeze the quark in a dish towel. Melt the butter in a small saucepan. Cook the flour in it. Add the milk while stirring and stir everything into a lump. Place in a bowl and add 1 egg white immediately. Gradually add the yolks. Press the cream through a sieve and mix with the lemon zest. Beat the remaining egg whites until stiff with the sugar. Stir in the vanilla. Fold the egg whites into the quark mixture.

Step 2/4

Butter the souffle dishes and sprinkle with sugar. Fill a baking dish with 2 fingers high of boiling water. Place the ramekins in the water. Bake in a preheated oven at 180°C (approximately 350°F) for 30 minutes.

Step 3/4

For the cherries: Rinse the cherries and remove the pits and stems. Caramelize the sugar until lightly in a pot. Add the butter and stir. Add the cherries and deglaze with the balsamic vinegar. Soak the cherries for 3-4 minutes. Remove the cherries with a slotted spoon and bring the broth to a simmer and reduce until syrupy. Add the cherries and let cool.

Step 4/4

To garnish: Mix the mascarpone with fresh cream and powdered sugar. Carefully turn the souffle out of the pan and place on a plate. Dust with icing sugar. Add the cherries and serve with eh mascarpone cream on the plate.