Fluffy sweet souffle

Fluffy sweet souffle

22 ratings

Jacqueline, student


„With this recipe everyone can prepare a fluffy and delicious soufflé.“

Difficulty

Medium 👍
20
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
3
egg whites
2
egg yolks
60 g
sugar
½
lemon (zest)
100 g
low fat cottage cheese
salt
butter for baking tins
sugar for baking tins
confectioner's sugar to garnish
Metric
Imperial
  • 3  egg whites
  • 2  egg yolks
  • 60 g sugar
  • ½  lemon (zest)
  • 100 g low fat cottage cheese
  • salt
  • butter for baking tins
  • sugar for baking tins
  • confectioner's sugar to garnish

Utensils

  • small baking tins (ca. Ø 9cm)
  • zester
  • oven
  • rubber spatula (optional)
  • 2 large bowls
  • whisk
  • hand mixer with beaters
  • pastry brush (optional)

Enjoy with

Scheurebe late harvest wine, sweet, 2012
The varied fruit aroma, as well as the fine acidity, of this Scheurebe play with the airy character of this quark soufflé. The expressive body and well-balanced residual sweetness make for a long lasting taste sensation.

Nutrition per serving

Cal
143
Protein
8g
Fat
3g
Carb
21g

Step 1/6

Preheat the oven to 180°C/ 355°F. Beat egg whites until stiff. As soon as it begins to foam, gradually add half of sugar. The bowl and the beater should be free from any kind of grease, to create the desired consistency.
  • 3 egg whites
  • 30 sugar
  • oven
  • large bowl
  • hand mixer with beaters

Preheat the oven to 180°C/ 355°F. Beat egg whites until stiff. As soon as it begins to foam, gradually add half of sugar. The bowl and the beater should be free from any kind of grease, to create the desired consistency.

Step 2/6

Next beat the egg yolks with rest of sugar until foamy.
  • 2 egg yolks
  • 30 sugar
  • large bowl
  • hand mixer with beaters

Next beat the egg yolks with rest of sugar until foamy.

Step 3/6

Add the zest of half a lemon, quark, and a pinch of salt to the egg yolk mass and whisk further.
  • ½ lemon
  • 100 low fat cottage cheese
  • salt
  • zester
  • whisk

Add the zest of half a lemon, quark, and a pinch of salt to the egg yolk mass and whisk further.

Step 4/6

Now carefully fold in the beaten egg whites into the quark mixture. Do not mix with too much force, it might reduce the airiness.
  • rubber spatula (optional)

Now carefully fold in the beaten egg whites into the quark mixture. Do not mix with too much force, it might reduce the airiness.

Step 5/6

Prepare the baking tins with butter and sugar and then fill with the mixture.
  • butter for baking tins
  • sugar for baking tins
  • small baking tins
  • pastry brush (optional)

Prepare the baking tins with butter and sugar and then fill with the mixture.

Step 6/6

Bake soufflés in a water bath in a preheated oven at 180°C/ 355°F for approx. 22 - 25 min. Serve immediately after baking, as the soufflé might sink. Garnish with confectioner's sugar.
  • confectioner's sugar to garnish
  • oven

Bake soufflés in a water bath in a preheated oven at 180°C/ 355°F for approx. 22 - 25 min. Serve immediately after baking, as the soufflé might sink. Garnish with confectioner's sugar.