Cherry Quark Soufflé - Miele DGC 6000 XL Cookbook

Ingredients
500 g cherries
75 g butter
125 g sugar
3 medium egg yolks
1 pinch salt
Juice 1/2 lemon
75 g cornfl our
500 g low fat quark
3 medium egg whites
50 g butter (fl aked)
25 g fl aked almonds
Butter for greasing
>> Tip:
Egg white which is to be used for
meringue will stiffen better if kept
at fridge temperature. Adding a
sprinkling of lemon juice will make
it even stiffer.
394 Desserts
Cherry quark souffl é
Serves 4
1
Stone the cherries and place
in a greased souffl é dish.
2
Beat the butter, sugar, egg
yolks, salt, lemon juice, corn-
fl our and quark until light and
fl uffy. Beat the egg whites until
stiff and fold into the quark
mixture. Pour the mixture over
the cherries, top with butter
fl akes and fl aked almonds and
bake (see below for settings).
Settings: Step 2
Function: Combination mode/
Conventional heat
Temperature: 160-180°C
Moisture: 95%
Duration: 25-30 minutes
Shelf level: 2