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Desserts
109
Süßes Kirsch-Soufflé
Zubereitungszeit 40–50 Minuten
8 Portionen
Zutaten
Butter
50 g gemahlene Nüsse
200 g Sauerkirschen
2 Eigelb
80 g Puderzucker
Mark einer Vanilleschote
250 g Quark
20 g Speisestärke
2 Eiweiß
Zum Bestäuben
40 g Puderzucker
Zubereitung
Portionsförmchen mit Butter einfetten
und mit Nüssen au
sstreuen.
Sauerkirschen gut abtropfen lassen und
in die F
örmchen verteilen.
Eigelb mit 60 g Puderzucker schaumig
rühr
en. Vanillemark, Quark und Speise‐
stärke unterrühren. Eiweiß mit dem
restlichen Puderzucker sehr steif schla‐
gen und vorsichtig unter die Masse zie‐
hen
Die Masse auf die 8 Portionsförmchen
( 7–8 cm) ver
teilen, auf das Universal‐
blech stellen und in den vorgeheizten
Backofen schieben. Ca. 1 l warmes
Wasser in das Universalblech gießen
und das Soufflé im Wasserbad garen.
Vor dem Servieren mit Puderzucker be‐
stäuben.
Einstellung
Betriebsart: Klimagaren
Anzahl/Art der Dampfstöße: Auto
Temperatur: 170–180 °C
Wassermenge: ca. 100 ml
Ebene: 2
1. Dampfstoß: automatisch
Garzeit: 20–30 Minuten
109


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