Quark soufflé with cinnamon plums

Name: Quark soufflé with cinnamon plums
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Low-fat curd; 1 glass (720 ml) Plums; 1 TABLESPOON + 50 g sugar; 1 TABLESPOON Cornstarch; 7-10 Tbsp Fat and sugar; 3 Eggs (Gr. M); 1 package Vanillin sugar; 50 g soft butter; 2 TABLESPOONS Semolina; 50 g Flour; 7-10 Tbsp Icing sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Low-fat curd
1 glass (720 ml) Plums
1 TABLESPOON + 50 g sugar
1 TABLESPOON Cornstarch
7-10 Tbsp Fat and sugar
3 Eggs (Gr. M)
1 package Vanillin sugar
50 g soft butter
2 TABLESPOONS Semolina
50 g Flour
7-10 Tbsp Icing sugar

Directions

1
Squeeze the curd thoroughly or drain it overnight in a sieve lined with a clean kitchen towel in the refrigerator
2
Drain the plums. Collect the juice. Boil up the juice with cinnamon and 1 tablespoon of sugar. Stir starch and a little water until smooth, bind juice with it. Fold in the plums. Leave to cool. Remove cinnamon stick
3
Preheat oven (electric cooker: 200 °C/circulating air: not suitable/gas: level 3). Grease 4 ovenproof moulds (each containing approx. 200 ml) and sprinkle with sugar. Separate the eggs. Beat egg white and vanillin sugar until stiff. Cream butter and 50 g sugar. Stir in quark, semolina and egg yolk. Carefully fold in flour and beaten egg white
4
Pour the mixture into the moulds. Bake on the oven rack in a hot oven for 20-25 minutes. Dust the soufflé with icing sugar. Serve with cinnamon plums