Herb Curd Soufflé

For the herb and curd soufflé, grease and flour the soufflé cups. Separate the eggs and mix the curd with the egg yolks until smooth. Wash and finely chop the herbs, stir into the curd mixture and season with salt and pepper.

Stir in the grated cheese and cornstarch, beat the egg whites until stiff and fold into the curd mixture. Fill the ramekins halfway with the curd mixture. Fill a baking dish 2 cm high with water, place the ramekins in it and cook the herb and curd soufflé in the oven at 175 °C for 35 minutes.

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