Cheesecake soufflé
Ingredients
For 6-8 people
• 500 g low-fat curd cheese
• 200g butter
• 100-120 g sugar
• 4 eggs
• 3 level tablespoons
Soft wheat semolina
• 1 vanilla pod
• Rum and lemon zest
to taste
• Butter for the glasses
• Vanilla icecream
• fresh raspberries,
sugared
preparation
First, scrape the vanilla pulp out of the pod and melt the butter. Mix together with the remaining ingredients, grease the jars well and fill them about 2/3 full with the quark mixture.
Depending on the size of the jars used, bake in a closed grill at approx. 180 °C for 20 to 30 minutes until the soufflés have risen and turned golden brown.
Serve each portion immediately with a scoop of vanilla ice cream and crushed, lightly sweetened raspberries.
FIRE&FOOD Issue 2-2017
