Soufflé with cinnamon and pear compote

Ingredients for 4 servings:

• 1 dl apple juice
• 110 g sugar
• Cinnamon powder
• 1 vanilla pod(s)
• 200 g pear(s), peeled and diced
• n. B. pear spirit
• 3 eggs, separated
• 280 g quark
• 60 g sugar
• Mint, a few leaves

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a light soufflé based on quark, which can also be combined very well with compote made from other fruits

It’s best to prepare the pears first, as the soufflé must be served immediately when it’s ready. You can, of course, also make another compote and add it to the dish (from apples, cherries, plums, etc.). Combine the apple juice and 50g of sugar in a small saucepan and reduce to a minimum. Then let the liquid cool. Stir in the cinnamon and vanilla pulp, mix with the diced pears, and season to taste; add a dash of pear brandy if desired. Place the quark in a clean cloth and press vigorously (the resulting quark will then be almost crumbly). Whisk the egg yolks with the cinnamon and quark until smooth. Beat the egg whites with the sugar until stiff. Then carefully fold them into the quark cream, a little at a time – do not over-stir, as the mixture must remain airy. Pour the soufflé mixture into an ovenproof dish or serving tins, filling it 2cm below the rim. Bake in a preheated oven at 190°C (170°C fan-assisted) in a water bath for 20 to 25 minutes, until the soufflé has risen nicely and the surface is golden brown. Watch carefully! Serve the soufflé immediately with the pears and garnished with a few mint leaves.