Yield: 1 servings
|3||150 g pot quark|
|125 grams||Icing sugar|
Note that if the quark is extra wet in its tub, squeeze well through a muslin or take off an egg yolk from the recipe.
Butter twice and heavily sugar the ramekin souffl mould. Mix the quark, orange zest, rum, 10g cornflour and egg yolks in a bowl and 50g icing sugar. Peak to a light cream snow, the egg whites, 10g cornflour and 25g icing sugar. Fold in the quark mixture.
Place into the ramekins by filling to the ring and place in a baine-marie of cold water and cook for 20 minutes.
Serve on a plate, turned upside down surrounded by six orange segments, alternating with red caramelised orange zest.
Peel the zest very thinly from 2 unwaxed oranges, being careful not to take any of the white pith. Cut the zest into very thin strips.
Blanch the strips of zest in a pan of boiling water for 30 seconds, then drain. Combine 150g of sugar and 100ml of water in a saucepan (or you can use half water and half grenadine).
Bring to the boil, stirring to dissolve the sugar. Add the strips of zest and simmer for about 10 minutes or until the sugar syrup has reduced by about half. Remove from the heat and allow to cool. Leave the zest in the sugar syrup until ready to use. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
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