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


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.


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.


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.


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.