PREPARATION
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.