Kirsch-Quarksouffle
Kirsch-Quarksouffle is a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- soft butter (for the cups)
- sugar (for the cups)
- 250 g cherries
- 20 g soft butter
- 50 g sugar
- 0.5 untreated lemon (zest and juice)
- 2 Eggs
- 250 g quark
- 2 tbsp flour
- 1 tbsp semolina
- 2 tbsp chopped pistachios (for garnish)
Instructions
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1.
Preheat the oven to about 200°C with fan and top heat. Grease the oven‑proof ramekins (about 200 ml capacity) and dust them with sugar.
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2.
Wash, pit, optionally halve, and pat dry the cherries.
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3.
Cream together butter, sugar, and lemon zest. Separate the eggs; gradually fold the yolks into the butter mixture. Mix the well‑drained quark with flour (leave 1 tsp unused) and semolina. Whisk the egg whites with 1 tbsp lemon juice until stiff peaks form, then fold into the quark batter. Spoon half of the batter into the ramekins and top with half the cherries. Add the remaining cream. Sprinkle the rest of the cherries with the remaining flour and spread over the batter. Bake in the oven for about 25 minutes until lightly golden brown.
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4.
Remove from the oven, let cool briefly on a wire rack, and serve warm sprinkled with pistachios.
