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
Preparation
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.
