Goat curd soufflé

Serves 4

Goat curd soufflé
2 tbsp goat curd
2 tbsp sour cream
4 separated eggs
2 tbsp strong white flour
Granulated sugar
Beat the 4 egg whites with 4 tbsp granulated sugar to make white peaks. Mix the curd, sour cream and egg yolks together, add the flour and fold into the egg whites. Put the mixture in flameproof, buttered and sugared glasses and bake in the oven at 180°C with a bain-marie and heat on all sides.

Red clover pesto
20 g clover
5 g lemon balm
15 g sugar syrup
10 g pine nuts
Orange zest
Olive oil as required
Mix all ingredients together and sieve.

Arolla pine ice-cream
¼ litre milk
¼ litre cream
100 g sugar
5 egg yolks
4 cl Arolla pine schnapps
Heat the milk, cream and sugar, blend with the egg yolks until it reaches a soft peak consistency. Add the schnapps. Freeze in an ice-cream maker.
Present the goat curd soufflé with wild strawberries,
red clover pesto and the Arolla pine ice-cream on one plate.

Have fun cooking!