Quark soufflé with raspberries

Ingredients for 6 servings:

• 150 g raspberries
• Butter and sugar for the molds
• 1 tbsp raspberry liqueur
• 3 eggs
• 200 g low-fat curd cheese
• 1 vanilla pod(s), pulp
• 1 lemon(s), grated peel
• 1 pinch of salt
• 50 g sugar, can be a little more
• some powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a very light and airy dessert

Carefully wash the raspberries and let them dry. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Line a deep baking sheet or casserole dish with kitchen paper. Grease the ramekins and sprinkle with sugar. Carefully mix the raspberries with the raspberry brandy and divide between the ramekins. If they are too sour, you can sprinkle them with a little sugar. Separate the eggs. Beat the egg whites with salt until stiff peaks form. Whisk the egg yolks with the quark, vanilla seeds, and lemon zest until smooth. Bring water to a boil on the stovetop and pour into the casserole dish, ensuring the ramekins are one-third submerged in water. It’s best to measure this beforehand and then transfer the water to a saucepan. Carefully fold the beaten egg whites into the quark mixture. Pour the mixture into the ramekins on top of the raspberries, place in a water bath, and then bake in the oven at 250 degrees Celsius (480 degrees Fahrenheit) for about 20 minutes. Do not open the oven door during this time, or the soufflé will collapse immediately. Sprinkle with powdered sugar immediately after baking and serve.