Vanilla Soufflé with Red Wine Sauce
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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