{"id":5369,"date":"2013-10-12T06:44:06","date_gmt":"2013-10-12T06:44:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5369"},"modified":"2013-10-12T06:44:06","modified_gmt":"2013-10-12T06:44:06","slug":"quark-souffle-mit-zitrusfruechte-ragout","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/quark-souffle-mit-zitrusfruechte-ragout\/","title":{"rendered":"Quark-Souffl\u00e9 mit Zitrusfr\u00fcchte-Ragout"},"content":{"rendered":"

Zutaten<\/strong>
\nZitrusfr\u00fcchte-Ragout<\/em>
\n2 Orangen
\n2 Zitronen
\n3 Limetten
\n1 Rosa Grapefruit
\n100 g Zucker
\n200 ml Orangensaft (frisch gepresst)
\n2 EL Orangenlik\u00f6r
\n1-1,5 EL Speisest\u00e4rke
\nSouffl\u00e9<\/em>
\nEtwas Fl\u00fcssige Butter und Zucker f\u00fcr die F\u00f6rmchen
\n3 Eier (M)
\n200 g Magerquark
\n1 Vanilleschote; Mark davon
\n1 EL Speisest\u00e4rke
\nSalz
\n60 g Zucker
\n80 g Himbeeren
\nPuderzucker zum Best\u00e4uben<\/p>\n

Zubereitung<\/strong>
\n1. F\u00fcr das Ragout alle Zitrusfr\u00fcchte so sch\u00e4len, dass die wei\u00dfe Haut vollst\u00e4ndig entfernt wird. Die Filets zwischen den Trennh\u00e4uten herausschneiden, dabei den Saft (180 ml) der Fr\u00fcchte auffangen.
\n2. Zucker goldbraun karamellisieren. Mit Orangensaft und aufgefangenem Zitrussaft abl\u00f6schen und auf die H\u00e4lfte einkochen. Orangenlik\u00f6r zugeben. Speisest\u00e4rke mit etwas kaltem Wasser verr\u00fchren und den eingekochten Saft damit binden. Zitrusfilets zugeben, von der Kochstelle nehmen und abk\u00fchlen lassen.
\n3. F\u00fcr die Souffl\u00e9s 4 F\u00f6rmchen (\u00e0 130 ml Inhalt) d\u00fcnn mit Butter auspinseln und mit Zucker ausstreuen. Ein tiefes Backblech mit K\u00fcchenpapier auslegen und so viel hei\u00dfes Wasser einf\u00fcllen, dass die F\u00f6rmchen sp\u00e4ter zu 1\/3 im Wasser stehen. Backblech auf der mittleren Schiene in den 250 Grad vorgeheizten Ofen (Gas 5, Umluft nicht empfehlenswert) schieben.
\n4. Die Eier trennen. Eiwei\u00df kalt stellen. Eigelb mit Quark, Vanillemark und Speisest\u00e4rke glatt r\u00fchren. Mit den Quirlen des Handr\u00fchrers das Eiwei\u00df mit 1 Prise Salz leicht anschlagen. Dann den Zucker nach und nach einrieseln lassen und das Eiwei\u00df steif schlagen. Eischnee vorsichtig nach und nach unter die Quarkmasse heben.
\n5. Souffl\u00e9masse in die F\u00f6rmchen f\u00fcllen, ins Wasserbad setzen und im hei\u00dfen Ofen auf der mittleren Schiene 15 Minuten backen. Souffles mit dem Zitrusfr\u00fcchte-Ragout und Himbeeren anrichten. Mit Puderzucker best\u00e4ubt sofort servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Zitrusfr\u00fcchte-Ragout 2 Orangen 2 Zitronen 3 Limetten 1 Rosa Grapefruit 100 g Zucker 200 ml Orangensaft (frisch gepresst) 2 EL Orangenlik\u00f6r 1-1,5 EL Speisest\u00e4rke Souffl\u00e9 Etwas Fl\u00fcssige Butter und Zucker f\u00fcr die F\u00f6rmchen 3 Eier (M) 200 g Magerquark 1 Vanilleschote; Mark davon 1 EL Speisest\u00e4rke Salz 60 g Zucker 80 g Himbeeren Puderzucker … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22,190,55],"tags":[682],"class_list":["post-5369","post","type-post","status-publish","format-standard","hentry","category-desert","category-susspeise","category-vorspeise","tag-souffle","item-wrap"],"yoast_head":"\nQuark-Souffl\u00e9 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Juli 2011","format":false,"excerpt":"Zutaten 300 ml Wei\u00dfwein 2 EL Zitronensaft 1 St\u00fcck Stangenzimt 3 mittelgro\u00dfe \u00c4pfel 750 g Speisequark 2 EL Zitronensaft 3 Eigelb 1 P\u00e4ckchen Pudding-Pulver, Vanille Geschmack 75 g Rosinen 35 g gemahlene Mandeln 3 Eiwei\u00df 2 Eier 2 EL Zucker 2 Nelken 125 g Zucker 1 Prise Salz 1 P\u00e4ckchen\u2026","rel":"","context":"In "Auflauf"","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6985,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/06\/21\/ananas-fisch-ragout\/","url_meta":{"origin":5369,"position":4},"title":"Ananas-Fisch Ragout","author":"Steffen","date":"21. Juni 2019","format":false,"excerpt":"Ananas-Fisch Ragout 500 Gramm Schellfischfilet100 ml Ananassaft1 Ananas (1500g)3 Essl. \u00d6l2 Essl. Curry100 ml Fischfond125 ml SchlagsahneSalzPfeffer (aus der M\u00fchle)2 Teel. Speisest\u00e4rke100 Gramm NordseekrabbenZucker Schellfischfilet einige Min. in dem Ananassaft marinieren. Ananas sch\u00e4len, achteln, Strunk herausschneiden und das Fruchtfleisch quer in Scheiben schneiden. Ananasscheiben in \u00d6l and\u00fcnsten, den Curry dar\u00fcberst\u00e4uben\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5389,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammragout-in-orangensaft-mit-nudeln\/","url_meta":{"origin":5369,"position":5},"title":"Lammragout in Orangensaft mit Nudeln","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 1 kg Lammfleisch; aus der Schulter oder Keule 1\/4 l Wasser; (1) 350 ml Orangensaft; frisch gepresst 1\/2 Unbehandelte Orange; die in feinen Streifen abgezogene Schale davon 1\/2 Zitrone; den Saft davon 2 Knoblauchzehen 3 Zweige frischer Thymian 200 g Schalotten 50 g Butterschmalz Salz 1 TL Zucker Schwarzer\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5369"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5369\/revisions"}],"predecessor-version":[{"id":5370,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5369\/revisions\/5370"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}