Sweet cherry soufflé
Serves 8
Ingredients
Butter
50 g ground nuts
200 g sour cherries
2 egg yolks
80 g icing sugar
Pulp of 1 vanilla pod
250 g quark
20 g cornflour
2 egg whites
For dusting
40 g icing sugar
Method
Grease 8 ramekins with butter and dust
with the ground nuts.
Drain the cherries and spoon into the
ramekins.
Beat the egg yolk with 60 g of icing
sugar and light and fluffy. Stir in the
vanilla pulp, quark and cornflour. Beat
the egg white to stiff peaks with the rest
of the icing sugar and carefully fold into
the mixture.
Spoon the mixture into 8 ramekins (C
7–8 cm), arrange on a universal tray
and then place in the pre-heated oven.
Pour approx. 1 litre (H 6x9x: approx. 2
litres) of warm water into the universal
tray to make a bain marie then bake the
ramekins.
Dust with icing sugar before serving.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
1/automatic
Amount of water See display
1st burst of
steam
Automatic
Duration 20–30
Desserts
138
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