Vanilla Soufflé with Red Wine Sauce

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Vanilla Soufflé with Red Wine Sauce
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Health Score:
51 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
328
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie328 cal.(16 %)
Protein14 g(14 %)
Fat7 g(6 %)
Carbohydrates42 g(28 %)
Sugar added25 g(100 %)
Roughage2.5 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.7 mg(14 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid1.1 mg(18 %)
Biotin15.1 μg(34 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C25 mg(26 %)
Potassium349 mg(9 %)
Calcium109 mg(11 %)
Magnesium30 mg(10 %)
Iron2.2 mg(15 %)
Iodine15 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3 g
Uric acid25 mg
Cholesterol119 mg
Complete sugar35 g

Ingredients

for
4
Ingredients
butter and sugar (for greasing)
2 eggs
300 grams Quark
½ Vanilla bean
2 Tbsps Pastry flour
90 grams sugar
½ lemon
salt
200 milliliters dry Red wine
200 milliliters red Currant juice
1 pinch cinnamon
1 pinch Ground clove
1 pinch Cardamom
300 grams frozen mixed berries
How healthy are the main ingredients?
sugarsugaregglemonsaltcinnamon

Preparation steps

1.

Grease ramekins with butter, sprinkle with sugar and chill. 

2.

Separate eggs. Combine yolks, quark, scraped vanilla seeds, flour, 50 grams (approximately 1 3/4 ounces) sugar and lemon zest.

3.

Beat egg whites with 1 pinch of salt until stiff and very gently fold into quark mixture.

4.

Pour quark mixture into ramekins. Place ramekins on a baking tray and fill with hot water so that the bottom third of the ramekins are under water. 

5.

Bake in an oven preheated to 200°C (approximately 400°F) for about 25 minutes.

6.

Meanwhile, combine red wine, juice, remaining sugar and spices in a saucepan. Add thawed berries and infuse for 2-3 minutes. Remove from heat and let cool.

7.

Remove souffles from oven and gently release onto a plate. Serve each souffle with sauce.