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Desserts
Sweet cherry soufflés
Preparation time: 40–50 minutes
Serves 8
Ingredients
Butter
50 g ground nuts
200 g morello cherries
2 egg yolks
80 g icing sugar
Pulp of 1 vanilla pod
250 g quark
20 g cornflour
2 egg whites
To dust:
40 g icing sugar
Accessories
8 ramekins ( 7–8 cm)
Universal tray
Preparation
Grease the ramekins with butter and
dust with the ground nuts.
Drain the cherries and place them in the
ramekins.
Whisk the egg yolks with 60 g icing
sugar. Fold in the vanilla pulp, quark
and cornflour. Whisk the egg whites
with the remaining icing sugar until stiff
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 water bath and bake.
Dust with icing sugar before serving.
188
Recommended settings
Oven function: Moisture Plus
Temperature: 170–180 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./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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