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Quark soufflé with pear and grappa sauce

Quark soufflé with South Tyrolean grappa


For the quark soufflé: mix the egg yolks, sugar and quark into a creamy mass. Gradually sieve the corn starch into the mixture; keep stirring to prevent lumps from forming. Add the lemon peel and grappa. Mix everything thoroughly. Beat the egg white until stiff and carefully fold into the mixture. Place the quark mixture in buttered soufflé molds sprinkled with sugar. Line a baking tin with greaseproof paper and fill with hot water until the molds are two-thirds submerged in the water. Cook for about 30 minutes in an oven preheated to 150 °C. For the pear and grappa sauce: peel the pears, remove the cores, bring to the boil with the wine, water, lemon juice and sugar and simmer for 10 minutes. Remove from the stove and purée in the mixer until it turns into a creamy sauce. Peel the pear and cut out small balls with the Parisienne scoop. Put the sauce on the plates, place the quark soufflés on top and garnish with dried pears, pear balls and mint.

Beer recommendation
We recommend the variety Helles Weizen

Ingredients for

2 people
4 people
8 people
Quark soufflé
100 g quark
25 g sugar
2 egg yolks
½ tsp corn or wheat starch
½ lemon, peel grated
10 ml South Tyrolean grappa
2 egg whites

Pear and grappa sauce
2 pears
125 ml sweet white wine
125 ml water
Juice of ½ lemon
25 g sugar

2 dried South Tyrolean pears
½ pear
Quark soufflé
200 g quark
50 g sugar
4 egg yolks
1 tsp corn or wheat starch
1 lemon, peel grated
20 ml South Tyrolean grappa
4 egg whites

Pear and grappa sauce
4 pears
250 ml sweet white wine
250 ml water
Juice of 1 lemon
50 g sugar

4 dried South Tyrolean pears
1 pear
Quark soufflé
400 g quark
100 g sugar
8 egg yolks
2 tsp corn or wheat starch
2 lemons, peel grated
40 ml South Tyrolean grappa
8 egg whites

Pear and grappa sauce
8 pears
500 ml sweet white wine
500 ml water
Juice of 2 lemon
100 g sugar

8 dried South Tyrolean pears
2 pears
This recipe comes from
Pircher family
Piazza Von Kurz 3, 39039 Villabassa