Raspberry Soufflé

Ingredients

• 4 eggs
• 50 g coconut palm sugar
• 50 g butter
• 1 pinch salt
• 250 g low‑fat quark
• 125 g sour cream
• 45 g spelt flour (Type 660)
• 0.25 tsp vanilla powder
• 200 g red raspberries

Instructions

1. 1.

   Separate the eggs. Beat yolks with coconut palm sugar and butter until creamy. Whisk egg whites with a pinch of salt until stiff peaks form. Fold quark, sour cream, flour, and vanilla into the yolk mixture, then gently fold in the beaten whites.

2. 2.

   Wash and drain raspberries. Set aside 6 small stems; with a fork carefully strip the remaining berries from the stems and fold them into the batter. Pour batter into six oven‑proof ramekins. Bake in preheated oven at 180 °C (160 °C fan, gas: level 2–3) for 35–40 minutes.

3. 3.

   Remove finished soufflés from oven. Serve immediately garnished with raspberry stems.