Ingredients:

20 g lavender sugar from COOKandGRILL

125 g curd cheese

2 egg yolks

2 egg whites

10 g cornstarch (maizena)

Zest ¼ lemon

Abrasion ¼ orange

20 g ground poppy seeds

Mark of a vanilla bean

Butter and sugar for the molds

 

rum plums:

100ml of water

100 grams of sugar

120 g dried plums

Orange zest from ½ orange

juice of 1 orange

1 black tea bag

4cl rum

Preparation:

Prepare the rum plums the day before:

Boil water with sugar, tea bags and orange zest and orange juice - take out the tea bags.

Pour the dried plums into a mason jar, pour in the still hot liquid and close the lid tightly.

Recipe preparation:

Mix the yolks, curd cheese, vanilla, cornflour, lemon zest, orange zest and poppy seeds.

Whip the egg whites with the lavender sugar and carefully fold into the quark mixture.

Grease the soufflé dishes with butter and sprinkle with sugar.

Pour in the prepared mass.

Fill a casserole dish about 2.5 cm high with water and preheat the grill/oven well.

Let the souffles rise in a water bath at 180 °C for 20 minutes.

Garnish with rum plums and serve quickly