Quark Soufflé

Brush the soufflé cups with melted butter and sprinkle with sugar. Spread the vanilla bean lengthwise and squeeze out the pulp. Separate the eggs. Separate one egg white and then another two egg whites.

Preheat the oven to 180 °C top-bottom heat.

Bring the milk with the vanilla pulp to a boil. Work the flour and butter until smooth and stir into the boiling vanilla milk one piece at a time until the mixture binds. Remove the saucepan from the stove and whisk a runny egg white into the hot cream. Mix curd, egg yolk and juice of one lemon until smooth and fold into the bound milk mixture form. Whip the egg whites with the sugar and a pinch of salt until stiff. Fold the whipped cream into the curd mixture and pour into the prepared molds.

Place the molds in an ovenproof dish, pour water into the mold so that the molds are 1-2 cm high in water. Put them in the heated stove. Poach the soufflé for about half an hour and bring it to the table hot in the ramekin.

Serve with fresh berries or fruit sauce.

ml

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