User Manual

Cakes and small baked items, desserts and sweet dishes 161
Bilberry soufflé [Index: ]
MCRC00902021_BO_Heidelbeer_Souffle-010_F39MCRC00917893_SE_Heidelbeer_Souffle-054MCRC00896909_NF_Heidelbeer_Souffle-009_RZ1Sweet dessertsDessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts
For 6 servings
Soufflé dishes
SOUFFLÉ:
3 eggs
250 g low-fat quark
50 g flour
1 tsp lemon juice
1 pinch salt
50 g sugar
100 g fresh bilberries, or frozen as an alternative
25 g icing sugar
IN ADDITION:
Butter for greasing
Sugar for sprinkling
Per serving
176 kcal, 23 g carbs, 5 g fat, 10 g protein, 1,9 BU
PREPARATION
1. Preheat the oven.
2. Grease the soufflé dishes and sprinkle with sugar.
3. Separate the eggs. Whisk the egg yolk with quark and flour until smooth and add the lemon juice.
Whisk the egg white with salt until stiff and gradually add the sugar. Fold the whipped egg white into
the quark mixture and carefully mix in the bilberries.
4. Share the soufflé mixture between the dishes, sprinkle with a thick layer of icing sugar and bake as
indicated.
Oven setting:
Top/bottom heating
200 °C
Preheat
Baking time:
approx. 14 minutes
Compact oven setting:
Top/bottom heating
Preheat
200 °C
Baking time:
approx. 14 minutes
Tip:
When baking a soufflé, never open the appliance
door before it is done. If you do so, the soufflés
will collapse. Serve the soufflés straight after
baking them.