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Quark soufflée with pear and tonka bean

Details


  • Preperation time: 20 minutes
  • Baking time: 12 - 15 minutes
  • gluten-free
  • quick preparation
by
Justina Wilhelm

Method


Prepare 4-6 small molds. Brush the molds with butter or margarine and sprinkle with almond flour or ground almonds. Peel the pears, cut into small slices, cook with a little water and 3 tbsp coconut sugar for 10 - 15 minutes. Separate the eggs. Beat the egg whites with a pinch of salt, allowing the sugar to trickle in gradually. Mix the Tonka powder, quark, locust bean gum, cinnamon and lemon juice with egg yolks until smooth. Pass the egg white carefully.

Drain the pear slices and place in the molds. Fill with the quark egg mixture until just below the edge and bake in the preheated oven at 200 °C for 12 - 15 minutes. Please keep the oven door closed! Remove the risen soufflée from the oven, sprinkle with powdered sugar at will and enjoy warm.

Tip: It also tastes good with berries or rhubarb.

Ingredients


Rapunzel Products


1460230 Tonka bean, ground
1400860 Coconut blossom sugar
1440995 Locust bean gum
201730 Almond flour
1400325 Cristallino cane sugar, HAND IN HAND
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de