Impresses your guests

This delicious dessert combines the delicate flavors of poppy seeds and caramelized pears. The light and airy texture of the soufflés, combined with the rich caramelized pears, creates a harmonious balance of flavors and textures. An impressive dessert that delights everyone.

Ingredients for 6 Servings

For the caramel pears

  • 6 pears
  • 100 g sugar
  • 1 dash STROH 80


For the poppy seed soufflés

  • 4 egg yolks
  • 200 g curd cheese (quark), 10% fat, spreadable
  • lemon zest
  • salt
  • 1 dash of STROH 80
  • 4 egg whites
  • 60 g sugar
  • 20 g vanilla sugar
  • 60 g gray poppy seeds
  • butter and blue poppy seeds for the 6 ramekins
  • icing sugar for sprinkling



For the caramel pears

  • Peel the pears and remove the core using a corer.
  • Caramelize the sugar, then slowly add water.
  • Cook until the caramel has completely dissolved.
  • Add STROH and simmer the pears in it until soft.


For the poppy seed soufflés

  • Grease the ramekins with melted butter and sprinkle with blue poppy seeds.
  • Whisk egg whites with sugar and vanilla sugar until creamy.
  • Mix egg yolks, cottage cheese, lemon zest, salt, and STROH. Fold in the beaten egg whites and gray poppy seeds.
  • Fill the mixture into the prepared ramekins using a piping bag and bake in an oven at 200 °C fan for approximately 18 minutes.
  • Once the soufflés are done, sprinkle them with powdered sugar and place them on dessert plates. Serve with a pear.


Mohnsoufflè mit Karamellbirne

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