Curd Vanilla Souffle with Melon

Mix the low-fat and cream quark with the vanilla sugar, half the amount of sugar, the scraped pulp of the vanilla pods and the cornstarch. Beat the egg whites with the remaining sugar and the finely grated zest of the lime until stiff and stir into the curd mixture with a spatula.

Butter 1 125 ml ovenproof souffle dish per person and sprinkle evenly with sugar. Pour the quark mixture evenly into the ramekins. The ramekins must not be completely full, as the mixture will rise. Bake in the heated oven on the 2.

Put them in the juice pan filled with hot tap water at 160 degrees Celsius and let them cook for 25-30 minutes.

In the meantime, cut the melons in half, pit them, separate them from the peel and chop them into wedges. Pour the port wine and the juice of the lime over the melons and leave to cool.

Turn out the finished souffles from the mold, offer on serving plates and dress up with lemon balm.

Tip: Always use organic lemons for cooking, if possible!

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