Ingredients for the soufflé mixture
- 250 g low-fat quark
- 20 g cornflour
- 2 egg yolks
- Fresh vanilla
- 3 tbsp pistachios, chopped
- Lemon zest
- 2 egg whites
- 40 g sugar
- Butter
To prepare the soufflé mixture
Mix together the low-fat quark, cornflour, egg yolks, vanilla, chopped pistachios and lemon zest. Beat the egg whites and sugar until stiff and fold into the mixture. Butter the soufflé dishes and dust with sugar. Fill the dishes approx. 2/3 full with the mixture, place the dishes in a water bath (water just over the base) and bake in the preheated oven for approx. 20 to 25 minutes at 200 °C with the hot air setting.
Ingredients for the cloudberry compote
- 250 g cloudberries
- 50 g sugar
- 1 lemon
- 50 ml orange juice
- 1 pinch of cinnamon
To prepare the cloudberry compote
Allow the cloudberries to drip-dry from a sieve. Caramelise the sugar and deglaze with the drained liquid from the cloudberries. Add the juice of a lemon, the orange juice and the cinnamon, leave to reduce slightly and then add the cloudberries. Bring the whole mixture to the boil then serve.
Cooking level
Preheated 20–25 minutes | Hot air setting at 200 °C