Hang a sieve in a suitable bowl. Place 2 layers of kitchen roll in the sieve. Let the curd drain very well for 2-3 hours.
Grease 4 oven-proof ramekins (approx. 200 ml capacity) with 2 tsp. butter. Then sprinkle evenly with 2 tsp. sugar while turning.
Separate the eggs. Beat 50 g butter and 50 g sugar until creamy. Stir in egg yolks one at a time. Fold in curd cheese and semolina.
Whip egg whites until very stiff, adding 1 pinch of salt and vanilla sugar. Fold the beaten egg whites into the curd mixture.
1 cm below the rim of the ramekins.
Place the ramekins in a gratin dish and place on the broiler. Pour in hot water up to halfway. Bake in the heated oven (electric oven: 200 degrees /circulating air: 175 degrees /gas: level 3) for 20-25 minutes.
Carefully remove the soufflés, dust with powdered sugar and bring to the table on the spot. Serve with rhubarb compote.
An airy structure…
… and as delicate as a little diva. Soufflés fall quickly together. Here are a few precautions so that this does not happen so quickly: Protect from drafts! Therefore, do not open the oven during baking.
After baking, bring to the table on the spot! That means: Put everything you need, such as powdered sugar, compote, etc., on the table. Set aside. Next, carefully remove the soufflés from the oven.
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