Tonka Quark Soufflé with Fruits

Ingredients

• 1 tsp liquid butter
• 1 tbsp almond flour
• 2 large eggs
• 1 pinch salt
• 3 tbsp erythritol powdered sugar
• 1 pinch freshly grated tonka bean
• 200 g Low-fat quark
• 1 tsp starch
• Cinnamon
• a splash lemon juice
• 2 oranges
• 2 Kiwis
• 1 handful blueberries (fresh or frozen)

Instructions

1. 1.

   Grease a ramekin with butter and dust with almond flour, then tap out excess flour. Separate the eggs. Beat egg whites with 1 pinch salt until soft peaks form, gradually adding 2 tbsp powdered sugar. Continue beating until very stiff and holds sharp peaks. Grate a pinch of tonka bean on a fine grater like nutmeg.

2. 2.

   Whisk egg yolks with the grated tonka bean, quark, starch, 2 pinches cinnamon, and lemon juice until smooth. Gently fold the stiff whites into the mixture using a spatula.

3. 3.

   Fill the ramekin almost to the brim with the quark batter and bake in a preheated oven at 200 °C (180 °C fan) on the lower rack for 12–15 minutes, never opening the oven door during baking!

4. 4.

   Meanwhile peel oranges so that all white pith is removed and cut fruit slices between the membranes. Peel kiwis, halve lengthwise and slice crosswise. Wash blueberries and pat dry. Remove soufflés from the oven, arrange on plates with prepared fruits, and lightly dust with remaining powdered sugar.