Sweet soufflé with quinoa


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Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019 60'


125 g quinoa
300 ml milk
1 piece of lemon zest
60 g butter
70 g sugar
2 eggs
500 g curd
1 tsp. soft wheat flour
½ pkg. baking powder
350 g cherries (pitted)
40 g almond flakes
Oil for the soufflé dish


Heat the milk with the piece of lemon zest, simmer the quinoa in it for about 15 minutes, remove from the heat and let it cool down.
Cream the butter, sugar and egg yolks. Stir in the curd, flour and baking powder. Then stir the cooked quinoa (without the lemon zest), cherries and flaked almonds into the mixture. Beat the egg whites until firm and fold in carefully.
Pour the mixture into a souffle dish greased with oil and bake at 175°C (upper and lower heat) for approx. 1 hour.

Tip: Instead of cherries, other fruits or berries such as raspberries or blueberries can be used.
You can also use several small dishes instead of one large dish, in this case the baking time is reduced to approx. 25 minutes.

Products used

Quinoa Bio
La quinoa senza glutine di qualità biologica del Molino Merano è perfetta come contorno per carne, pesce o verdure ed è un'alternativa gustosa e nutriente al riso, alla pasta e alle patate. Da provare nell'insalata estiva, o altrettanto da inserire nelle ricette di sformati o in un fritto. I chicchi vengono sciacquati bene per eliminare l'amaro e poi cotti per circa 15 minuti. È particolarmente adatta per chi evita il glutine nella propria dieta quotidiana.

Content: 400 g


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