Ingredients
-
800g rhubarb
-
1 vanilla bean
-
50g granulated sugar
-
4 eggs
-
250g quark20 %
-
1 tsp lemon peel
-
80g granulated sugar
-
1 tsp butterfor the soufflé dishes
-
3 tbsp granulated sugarfor the soufflé dishes
-
1 tsp butter
-
lemon balm leavesto garnish
Ingredients
| 800g rhubarb | |
| 1 vanilla bean | |
| 50g granulated sugar | |
| 4 eggs | |
| 250g quark | |
| 1 tsp lemon peel | |
| 80g granulated sugar | |
| 1 tsp butter | |
| 3 tbsp granulated sugar | |
| 1 tsp butter | |
| lemon balm leaves |
Steps
|
1
|
Clean the rhubarb and cut it into 4cm long pieces. Cut the vanilla bean lenghtwise and scrape out the seeds. |
|
2
|
Mix rhubarb, vanilla and 50g of sugar thoroughly in a bowl and leave to rest for 30 minutes. |
|
3
|
Fill the water tank of the Steam Combi Oven with water. Add the rhubarb mix onto the glass tray and steam for 15 minutes (Steam 1). Once done, let it cool down. |
|
4
|
Separate the eggs for the soufflés. Mix the egg yolk with the quark until smooth. |
|
5
|
Add the egg white and 80g of sugar into another bowl and beat the egg white until stiff. Fold the beaten egg white carefully into the quark. |
|
6
|
Grease 4 soufflé molds with butter and sprinkle with sugar. Add the quark mix into the molds. |
|
7
|
Fill the water tank again and place the soufflé molds onto the wire tray and select Combi 2 for 20 minutes. |
|
8
|
Place the soufflés onto dessert dishes and add the rhubarb compote and lemon balm leaf. |
Loading...
