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Desserts
Sweet cherry soufflé
Preparation time: 40–50 minutes
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
Accessories
8 ramekins 7–8 cm
Universal tray
Method
Grease the 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 until 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,
arrange on the universal tray and then
place in the pre-heated oven. Pour
approx. 1 litre (90 cm oven: approx. 2
litres) of warm water into the universal
tray to make a bain marie then bake the
ramekins.
186
Dust with icing sugar before serving.
Recommended settings
Oven function: Moisture plus
Temperature: 170–180 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
Automatic burst of steam
Amount of water: see display
1st burst of steam: automatic
Duration: 20–30 minutes
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