Orange quark soufflé

Light and tangy, with a lip-smacking sauce, Anton Edelman's Orange Quark Soufflés are utterly irresistible
By Anton Edelmann
Orange quark soufflé
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 4 oranges
  • 2 eggs, separated
  • 300 g quark
  • 1 finely grated zest of unwaxed lemons
  • 5 tsp cornflour
  • 2 tbsp light rum
  • 6 tbsp icing sugar
  • 1 egg white
  • 300 ml freshly squeezed orange juice
  • strips of caramelised orange zest, to decorate


1. Set the oven to 220C/gas 7.

2. Peel the oranges and cut out the segments.

3. Place the egg yolks, the quark, the lemon zest and half of the cornflour in a large bowl, together with the rum and half the icing sugar.

4. In another large clean bowl, whisk the 3 egg whites with the remaining icing sugar to a stiff peak. Stir a spoonful of the whites into the quark mixture to loosen it, and then gently fold in the remaining whites with a large metal spoon.

5. Divide the soufflé mixture among the prepared dishes. Set the dishes in a roasting pan and pour enough cold water into the pan to come halfway up the sides of the dishes. Place in the oven and bake for 15 minutes or until well risen and golden.

6. Mix the remaining cornflour with 2 tablespoon of the orange juice. Strain the remaining juice into a saucepan and heat, then stir in the cornflour mixture. Simmer, stirring continuously, until thickened. Just before serving, add the orange segments and heat through.

7. Remove the segments and arrange around the edge of the warmed plates. If using the caramelized orange zest, put a strip on each orange segment.

8. Remove the soufflés from the oven and lift them out of the pan of water. Holding the soufflé dish in a towel, loosen the sides of the soufflé with a small sharp knife and turn it out upside down in the centre of the plate and spoon the orange sauce around. Repeat with the remaining soufflés and serve immediately.

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