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Recipes
Lemon Quark Soufflé with Strawberries Compote
Lemon Quark Soufflé with Strawberries Compote
Lemon Quark Soufflé with Strawberries Compote
photo credit: Ev Thomas
Souffles made with quark, eggs, vanilla and lemon zest then topped with a fresh strawberry compote laced with Marsala.
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Ingredients
Soufflé
1
cup
Vermont Quark (drained if necessary)
2
eggs
separated
1
tsp
vanilla
1
tbsp
lemon zest
1/4
cup
sugar
4
individuals
ramekins
Compote
2
cups
strawberries, sliced
2
tbsp
sugar
1/2
cup
Muscat or Marsala
Instructions
Soufflé
Preheat oven to 400 degrees. Butter 4 individual ramekins. Mix quark, egg yolks, vanilla, lemon zest together in a small bowl and set aside. Beat egg whites until foamy using a mixer. Add sugar slowly and beat until stiff peaks form. Add 1/4 of the egg whites to the quark mixture and stir until incorporated. Gently fold quark mixture into the remaining egg whites. Fill each ramekins with 3/4 cup of soufflé mixture. Place filled ramekins in a shallow baking dish. Pour hot water in the dish until the ramekins are 3/4 immersed. Bake for 20 minutes until light tan and slightly dry on top.
Compote
Place all ingredients in a small sauce pan. Cook over medium heat until strawberries are soft and shiny. Eat warm with the soufflé.
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