Ingredients (4 portions):

Curd cheese soufflé:
80 g curd cheese
30 g sour cream
20 g milk
7 g custard powder
1 egg
1 tsp icing sugar
1 tsp granulated sugar
Icing sugar to sprinkle on top

Strawberry and asparagus salad:
100 g strawberries
4 stalks asparagus, white
1 orange
1 tbsp rapeseed oil
1 tsp icing sugar

Preparation:
Separate the egg into yolk and white. Mix the curd cheese with the sour cream, milk and custard powder. Beat the yolks with the icing sugar until frothy and stir in. Beat the egg whites with the granulated sugar until stiff and fold in. Pour the mixture into a buttered ovenproof dish or coffee cups ¾ high. Cook in a preheated oven at 180 °C (fan oven) on the middle shelf in a bain-marie for approx. 40 minutes. The soufflé is ready as soon as it is lightly browned on the surface. Carefully open the oven to allow the steam to escape. Sprinkle with icing sugar before serving. For the salad, peel the asparagus and remove the woody ends. Cut off the tips of the asparagus, cut into quarters lengthways and fry in a pan with rapeseed oil for approx. 30 seconds until golden brown. Finely slice the remaining asparagus lengthways using a peeler. Then fillet an orange over a small bowl to collect the juice. Cut the strawberries into bite-sized pieces. Now mix all the ingredients together and flavour with 1 tbsp icing sugar.

Tip:
The curd cheese soufflé can be served with any type of fruit, depending on the season