Fluffy sweet soufflé
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
oven, large bowl, hand mixer with beaters, zester, whisk, rubber spatula (optional), small baking tins, pastry brush (optional)
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How-To Videos
How to beat egg whites
How to zest citrus fruits
Nutrition per serving
Step 1/ 6
- 1½ egg whites
- 15 g 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
- 1 egg yolks
- 15 g sugar
- large bowl
- hand mixer with beaters
Next beat the egg yolks with rest of sugar until foamy.
Step 3/ 6
- ¼ lemon
- 50 g 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
- 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
- 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
- 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.
Enjoy your meal!
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