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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Recipe from Adler Suite & Stube in Villabassa

Quark soufflé with pear and grappa sauce

Quark soufflé with South Tyrolean grappa

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
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.
Recipe from Adler Suite & Stube in Villabassa
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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