Quark Souffle with Apple Raspberry Compote

Butter the soufflé dish and dust with sugar.

Separate the eggs. Mix the egg yolks with the curd, lemon zest and the pulp of half a vanilla pod. Whip the egg whites with half of the sugar until stiff and fold loosely into the curd mixture. Fill the soufflé molds with the mixture and take care not to smear the edges of the molds, otherwise the soufflé will not rise. Place the filled ramekins in the oven at 180 °C. The souffle is ready when it has risen 1 cm. Now take it out of the oven, turn it out or bring it to the table in the ramekin.

For the compote, remove the skin from the apples, cut them into quarters, remove the core and cut into slices. Put the apple slices with the lemon slices, agar, white wine agar, the cinnamon stick, the remaining vanilla pod and the remaining sugar in a saucepan and cook for about five minutes until soft. Then remove from the heat and remove the cinnamon, vanilla bean and lemon slices. Later, fold in the raspberries and offer the compote lukewarm with the souffle.

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