Thank you so much to Ayin for giving me this beautiful award.
I am so honored!
Recipe from: Pure Dessert
by Alice medrich
From my experience, soufflés that made out of crème pâttisière, hold its peak/puffiness just a little bit longer. This souffles was really high, about 1 1/4 inch high, it was only a matter of seconds before they collapsed. By the time I took the photos, every single one of them sank That is why the recipe suggested: Serve at once or immediately!
1 cup quark
3 large eggs, separated
3 tbs all purpose flour
pinch of salt
1 tsp pure vanilla extract
1/8 tsp cream of tartar
1/4 cup + 1 tbs sugar
The book suggested to serve this souffles with "Chunky Balckberry Sauce"
I serve mine with "Simple Raspberry Sauce"
(just raspberry with sugar, is that simple)
Preparation: butter and coat with sugar six 6 ounces ramekins
Preheat oven to 375 ⁰F
- Whisk quark, egg yolks, flour, salt and vanilla in a medium bowl.
- Whisk the egg whites and cream of tartar in an electric mixer until soft peak, add sugar gradually, continue to whisk until the egg whites are stiff but not dry.
- Fold the quark mixture into the egg whites, gently dear.
- Divide the batter among the six ramekins.
- Bake the soufflés until golden brown, about 15 minutes (Note from me about the baking time: mine wasn't even browned after 15 minutes, so I bake them for 25 minutes. The time, I think it will varies, according to your oven temperature) Duh? everybody know that!