Sweet Goat Cheese Soufflé with Pink Grapefruit

1. Make 200g sugar in 100 ml water for 5 min. Cool the syrup a little bit and then fold in the liqueur.

2. in the meantime, clean the grapefruit from the peel (the white inner skin must be completely removed), remove the fillets one by one with a sharp kitchen knife between the separating skins and pour the lukewarm syrup over them.

3. melt the butter and brush four soufflé dishes (150 ml) with it.

4. sprinkle goat cheese, egg yolk, curd cheese, lemon zest with powdered sugar and stir until smooth. Whip the egg whites with 30 g of sugar until very stiff and gradually fold into the cheese mixture with a whisk.

Fill the soufflé mixture into the ramekins. Cook the soufflés in a hot water bath in the heated oven on the 2nd rack from the bottom at 200 °C (gas 3, convection oven 180 °C ) for 20 minutes.

Arrange the grapefuit fillets on 4 serving plates, drizzle with syrup and season with white pepper. Turn out the soufflés from the ramekins, arrange them next to the fruit and dust with a little powdered sugar.

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