Fluffy sweet soufflé

Step 1/6

• 1½ egg whites
• 15 g sugar

• oven
• large bowl
• hand mixer with beaters

Preheat the oven to 180°C/ 355°F. Beat egg whites until stiff. As soon as it begins to foam, gradually add half of sugar. The bowl and the beater should be free from any kind of grease, to create the desired consistency.

Step 2/6

• 1 egg yolks
• 15 g sugar

• large bowl
• hand mixer with beaters

Next beat the egg yolks with rest of sugar until foamy.

Step 3/6

• ¼ lemon
• 50 g low fat cottage cheese
• salt

• zester
• whisk

Add the zest of half a lemon, quark, and a pinch of salt to the egg yolk mass and whisk further.

Step 4/6

• rubber spatula (optional)

Now carefully fold in the beaten egg whites into the quark mixture. Do not mix with too much force, it might reduce the airiness.

Step 5/6

• butter for baking tins
• sugar for baking tins

• small baking tins
• pastry brush (optional)

Prepare the baking tins with butter and sugar and then fill with the mixture.

Step 6/6

• confectioner's sugar to garnish

• oven

Bake soufflés in a water bath in a preheated oven at 180°C/ 355°F for approx. 22 - 25 min. Serve immediately after baking, as the soufflé might sink. Garnish with confectioner's sugar.

Enjoy your meal!