Quark Soufflé

Ingredients

• Zucker (for the molds)
• butter (for the molds)
• 400 g low‑fat quark
• 3 eggs (separated)
• 0.5 vanilla pod (aroma)
• 2 tbsp flour
• 60 g sugar
• 0.5 untreated lemon (zest)
• Salt
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Fill a deep baking tray with enough water so that the molds will sit one‑third immersed in a bain‑marié. Butter the 8 cm diameter molds well, sprinkle with sugar, and place them in the refrigerator.

2. 2.

   Whisk the quark with yolks, vanilla aroma, flour, sugar, and lemon zest until smooth. Beat the egg whites with a pinch of salt very stiffly. Gently fold the meringue into the quark mixture. Fill a deep baking tray with enough boiling water so that the molds sit one‑third immersed.

3. 3.

   Fill the soufflé batter into the molds, place them in the bain‑marié, and bake for about 25 minutes. Let cool slightly, dust with powdered sugar, and serve immediately.