Curd Souffle with Lime Sauce, Part 1 of 2, the Recipe

One recipe is for a souffle dish of 20 cm ø and 9 cm high or – depending on the contents – for 4 to 6 individual ramekins, so enough for 4 to 6 people.

Preheat the oven to 175 °C (convection oven), and put a baking tray with rim on the rack on the lowest shelf. Butter the soufflé dish or ramekins generously with a pastry brush and sprinkle evenly with sugar, which is best done by moving the dish.

Beat the eggs separately – egg yolks there, egg whites there – in two baking bowls and be as careful as a sparrow hawk that not the smallest microparticle of egg yolk drips into the baking bowl with the egg whites! This is an important condition for a perfectly beaten egg white.

Add sugar (1) to the egg yolk and mix briefly with the whisk. In a saucepan – which should be large enough so that the baking bowl with the egg yolk-sugar mixture rests on the rim of the saucepan – bring about 1/2 l of water to the boil.

Place the baking bowl on the rim of the pot and make sure that the bottom of the bowl does not come into contact with the now gently boiling water at any time, as this would cause the egg yolks to stick.

Whisk the egg-sugar mixture continuously until a cream is formed. Cool the cream on the stove and then add the lime juice, the grated lime peel and the curd cheese.

Beat the egg whites at the beginning to a

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