Ingredients

• Butter
• bread crumbs or breadcrumbs
• 400g floury
• potatoes
• 2 egg yolks
• 150g low-fat quark
• 40g Filona cream cheese "herbs"
• 2 tablespoons rapeseed oil
• salt
• Pepper from the mill
• 2 egg whites
• 1 pinch of salt
• 4 handfuls of cress
• 2 tablespoons tree nut oil
• Herb salt
• Pepper from the mill

How it’s done

Peel potatoes and cut into small cubes, cook in steam until soft. Turn through the passevite while still hot. Preheat oven to 180 °C. Grease soufflé dish with butter, sprinkle with bread crumbs. Mix egg yolks, quark, herb cream cheese and oil until smooth, season with salt and pepper. Stir into the still warm potatoes, seasoning if necessary. Beat egg whites with a pinch of salt until stiff, fold in. Pour into the ramekins. Place soufflé dish in the middle of the oven and bake at 180 °C for about 35 minutes. Spread cress on plates, season with tree nut oil, salt and pepper. Loosen the edges of the potato heads and turn them out onto the cress.