Quark citrus soufflés

    50 min

    These deliciously light, individual citrus soufflés will be a tempting and refreshing end to any meal. Quark cheese is low in fat and provides valuable nutrients such as calcium without adding too many calories. The accompanying strawberry coulis looks pretty and complements the soufflés perfectly, as well as contributing vitamin C.

    19 people made this

    Serves: 6 

    • For the souffle
    • 15 g (½ oz) unsalted butter, melted
    • 115 g (4 oz) caster sugar
    • 4 eggs, separated
    • 30 g (1 oz) cornflour
    • 250 g (8½ oz) quark cheese
    • finely grated zest of 1 lime
    • finely grated zest of 1 small orange
    • sifted icing sugar to dust
    • For the strawberry coulis
    • 300 g (10½ oz) ripe strawberries, halved
    • 2 teaspoons icing sugar, or to taste, sifted
    • dash of liqueur, such as kirsch (optional)

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 190ºC (375ºF, gas mark 5). Brush 6 individual 200ml (7 fl oz) soufflé dishes with the melted butter, then coat with caster sugar, using 30 g (1 oz) sugar in total. Set the dishes aside.
    2. Put the egg yolks, 30g (1 oz) of the caster sugar and the cornflour in a bowl and whisk together until creamy. Add the quark and the lime and orange zests, and whisk until thoroughly mixed.
    3. In a clean mixing bowl, whisk the egg whites until stiff. Gradually whisk in the remaining 55g (2 oz) caster sugar. Carefully fold the whisked egg whites into the quark mixture.
    4. Spoon the mixture into the prepared soufflé dishes and set them on a baking sheet. Bake for 15–20 minutes or until well risen and golden brown.
    5. Meanwhile, make the strawberry coulis. Purée the strawberries in a blender or food processor until smooth. Sweeten with the icing sugar, then stir in the liqueur, if using.
    6. Serve the hot soufflés straight from the oven, dusted with a little icing sugar and with the coulis alongside.

    Some more ideas

    Use lemon and orange zests instead of lime and orange, or pink grapefruit and orange. * Coat the buttered dishes with 15 g (½ oz) finely crushed macaroons or ground hazelnuts instead of caster sugar. * For a mixed berry soufflé, grease a 1.7 litre (3 pint) soufflé dish with melted unsalted butter and dust with caster sugar. Make the soufflé mixture as in the main recipe, flavouring with the zest of 1 lemon and 1 lime. Put 350 g (12½ oz) mixed berries, such as raspberries, strawberries and blackberries, into the prepared soufflé dish. Spoon the soufflé mixture over the fruit, covering it completely, and bake for 30 minutes or until well risen and golden brown.

    Plus points

    Quark is a soft curd cheese that can be made from skimmed or full-fat milk or from buttermilk. The fat content can therefore vary from low to virtually fat-free. * Eggs are a good source of zinc, a mineral that is vital for growth, reproduction and efficient working of the immune system.

    Each serving provides

    Good source of vitamin B12, vitamin C. Useful source of calcium, copper, folate, niacin, vitamin A, vitamin B2, zinc.

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