John Myers
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Pot Souffle with Buttermilk Ice Cream and Orange (Jochen Bendel)
The perfect pot souffle with buttermilk ice cream and orange (jochen bendel) recipe with a picture and simple step-by-step instructions.
- 200 g Lowfat quark
- 3 Pc. Eggs separated
- 50 g Sugar
- 1 Pc. Vanilla pod
- 4 Pc. Orange / orange
- 1 tsp Sugar brown
- 1 Msp Ground cinnamon
- 250 ml Buttermilk with fruits
- 250 ml Cream
- 2 tbsp Glucose
Buttermilk ice cream
- Warm the breast milk (with orange flavor) and cream with the liquid glucose. Add sugar to taste and let cool. Pour into an ice cream maker and let it work into ice for 50 minutes.
Souffle with orange fillets
- First peel and fillet the oranges, collecting the juice. Caramelize the brown sugar with the cinnamon in a small saucepan. Add orange juice and bring to the boil until the caramel has dissolved. Add the orange fillets and chill. Then stir the quark, egg yolks and sugar until creamy. Then beat the egg whites until stiff and fold into the quark mixture, then fill into souffle molds. Bake on a baking sheet filled with boiling water at 160 degrees until the mixture rises. Spread the orange fillets in a deep plate, topple the souffle, add the ice cream and finally decorate.
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