by Alice Medrich
These little puffed, golden soufflés retain the slightly tart cultured flavor of the cheese. Perfect just as they are, they are also a good foil for fresh seasonal fruit or a fruit sauce such as the blackberry. Instead of quark, you could try kefir cheese or fromage blanc.
- 1 cup (8 ounces) quark
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon cream of tartar
- 1/4 cup plus 1 tablespoon sugar, plus additional sugar for sprinkling
- Chunky Blackberry Sauce
- Six 6-ounce ramekins
Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter and sugar the ramekins and place them on a baking sheet.
In a medium bowl, whisk together the quark, egg yolks, flour, salt, and vanilla. In a large bowl of a stand mixer or in a small bowl with a hand-held mixer, beat the egg whites with cream of tartar until soft peaks form when the beaters are lifted.
Gradually add the sugar, continuing to beat, until the whites are stiff but not dry.
Scrape the cheese mixture onto the egg whites and fold together gently.
Divide the batter among the ramekins. Sprinkle the top of each soufflé with sugar.
Bake the soufflés until they are puffed and slightly golden brown, about 15 minutes.
- Pure Dessert
- By Alice Medrich
- Artisan 2007
- Hardcover; $35.00
- ISBN: 978-1-57965-211-1
- ISBN: 1579652115
- Recipe reprinted by permission.
Buy Pure Dessert
This page created February 2008