Quark soufflé on leaf spinach

Name: Quark soufflé on leaf spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Low-fat curd; 600 g leaf spinach; 4 Shallots; 1 Garlic clove; 3-4 Stem(s) Tarragon and parsley; 1/2 bunch Chives; 3 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Curry; 4 Eggs (size M); 1 pinch Cornstarch; 2 TABLESPOONS Semolina; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Low-fat curd
600 g leaf spinach
4 Shallots
1 Garlic clove
3-4 Stem(s) Tarragon and parsley
1/2 bunch Chives
3 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Curry
4 Eggs (size M)
1 pinch Cornstarch
2 TABLESPOONS Semolina
7-10 Tbsp Pepper

Directions

1
Drain the curd overnight in a fine sieve in the refrigerator so that it is very dry. Clean and wash the spinach. Peel and finely dice the shallots. Peel and chop the garlic. Wash and finely chop the herbs. Heat 2 tablespoons of butter.
2
Sauté shallots and garlic. Add the spinach dripping wet and let it collapse. Season to taste with salt and curry. Keep warm briefly. Separate the eggs. Beat the egg whites, 1 pinch each of salt and starch until creamy and stiff. Mix egg yolk, curd and semolina. Season with salt and pepper. Fold in herbs. Carefully fold in the egg white bit by bit. Grease four timbal moulds or small cups (approx. 150 ml content) with remaining butter.
3
Beat the egg whites, 1 pinch each of salt and starch until creamy and stiff. Mix egg yolk, curd and semolina. Season with salt and pepper. Fold in herbs. Carefully fold in the egg white bit by bit. Grease four timbal moulds or small cups (approx. 150 ml content) with remaining butter. Pour in quark mixture, cook in the microwave at 300 watts for approx. 1 minute 30 seconds (without microwave, let it stand in a hot water bath at low heat for approx. 30 minutes). Turn out the soufflé, serve immediately