Curd soufflé with "Hamburger" red fruit jelly

Ingredients

Yield:

10

• Soufflé

  • 200 g fresh curd
  • 200 g Sour cream
  • 2 Lemons
  • 4 Eggs
  • 80 g Sugar
  • 2 Prise Salt
  • 2 tablespoons Corn flour
  • Butter and sugar for the moulds

• "Hamburger" red fruit jelly

  • 1,5 kg Mixed berries (strawberries, currant, blue berries, blackberry, raspberries)
  • 350g Sugar
  • 0,4Litre Red wine
  • Corn flour
  • 1 Vanilla pod

Preparation

Difficulty:

medium

Time:

15 Minutes

Total Time:

1 Hour

1. Soufflé

   • Separate the eggs, than rub lemon
   • Stir curd, sour cream, egg-yolk and lemon zest.
   • Strike the egg-white to egg snow into middle hard consistency
   • Add sugar and salt, at the end the corn flour.
   • Lift the egg-yolk–curd mousse carefully under the white egg foam and fill in buttered and sugared forms.
   • Bake it in the water bath in 200°C upper heat and lower heat 15 of min.
   • Turn over and serve immediately.

2. Hamburger red fruit jelly

   • Polish and cut the berries, scatter with 250g sugar and (best overnight) pull a stock.
   • Caramelize the remaining 100g sugar and extinguish with red wine and with the stock of the berries.
   • Put the scratched out vanilla stick into the stock and go on with the reduction.
   • Ligate at the end with corn flour, filter it and pour over the berries.