Bring the apple juice with agar agar to the boil, remove from the flame, add vodka and chill in ice cube trays.
Grease the molds with butter and then sprinkle with sugar.
Separate the egg yolk from the egg white. Mix the egg yolks, vanilla extract and quark to a smooth mass. Beat the egg white with a pinch of salt until stiff and slowly pour in the sugar. Carefully stir the whipped egg whites with the remaining blueberries into the curd mixture.
Fill the soufflé molds evenly with the mixture. You should carefully tap the molds a few times on the worktop so that the mass is evenly distributed and no cavities remain. The quark soufflés are then cooked in a water bath in a closed grill for about 15 minutes at 220 degrees indirect heat.
Dice the honeydew melon, apple and strawberries, add the pistachios and blueberries.
Cut 2 cm thick slices out of the watermelon, cut out circles with a round cutter and grill on both sides so that grill marks appear. Puree the rest of the watermelon and press it through a sieve.
Mix a cold bowl with the juice of the watermelon, grapefruit juice and vodka and season with sugar and vanilla. Thicken with a little quick gelatine.
Place the melon slice on the bottom of the plate and place the fruit on top with a serving ring. Cut the jelly cubes into small pieces and spread them on the plate. Then pour the cold bowl on top. Serve the soufflé a part.
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