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
100ml of water
100 grams of sugar
120 g dried plums
Orange zest from ½ orange
juice of 1 orange
1 black tea bag
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.
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