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Sweet cherry soufflés
Serves 8
Ingredients:
Butter
50 g ground hazelnuts or ground
almonds
6 tbsp morello cherries
2 egg yolks
80 g icing sugar
Pulp from 1 vanilla pod
250 g quark
20 g cornflour
2 egg whites
8 ramekins
For the steam: Approx. 100 ml water
Method:
1. Butter the ramekins and sprinkle with
the ground hazelnuts or ground
almonds.
2. Drain the cherries and divide
between the ramekins.
3. Beat the egg yolks with 60 g icing
sugar until foamy. Stir in the vanilla
pulp, quark and cornflour. Whisk the
egg whites with the remaining icing
sugar until stiff, then carefully fold into
the egg yolk mixture.
4. Fill the ramekins to within 1 cm of the
top.
5. Place the ramekins on the universal
tray in the oven and pour enough hot
water into the tray to come half way up
the ramekins. Bake until golden.
Settings:
Function: Moisture plus d
Temperature: 170–190 °C
Shelf level: 2
Baking duration: 20-30 minutes
Bursts of steam: Automatic
Dust with icing sugar before serving.
Recipes
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