Lemon Quark Soufflé with Strawberries Compote

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Souffles made with quark, eggs, vanilla and lemon zest then topped with a fresh strawberry compote laced with Marsala.
  • PrepN/A |
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  • ServesN/A


    • 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


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.

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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