Curry Soufflé with Orange-Ginger Ragout

Cut open the vanilla pod and remove the pulp. Stir the curd cheese with the egg yolk, vanilla pulp and curry. Whip the egg whites until stiff, gradually adding 4 tablespoons of sugar. Fold the whipped cream into the curd mixture. Completely line 4 souffle molds or coffee cups with a total of 1 tbsp. butter and 1 tbsp. sugar and pour in the souffle mixture. Bake in a heated oven at 210 °C in a water bath (water height 2 cm) for 20 minutes.

In the meantime, remove the peel from the oranges and fillet them, reserving the juice. Caramelize 2 tbsp sugar in a frying pan and extinguish with orange juice, 1 tbsp ginger syrup and the vinegar. Boil the liquid, add a little salt. Cut the ginger into slices and add. Add the orange fillets and swirl in the cold butter.

To serve, spread the orange-ginger ragout evenly on plates. Carefully turn the souffles out onto it and bring to the table.

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