Pot Soufflé with Rhubarb Ragout and Woodruff Ice Cream

Woodruff ice cream: Stir all ingredients together and put the freezer.

Rhubarb ragout: Put all ingredients in a saucepan and make gently until the rhubarb is soft. Cool.

Curd souffle: For the souffle, cream the butter with vanilla pulp, sugar, grated orange and lemon. Add the well-squeezed curd cheese and mix until smooth. Grate the toast through a sieve and fold into the mixture. Whip egg whites with a pinch of salt and sugar until stiff and mix gently. Pour into ovenproof souffle dessert dishes that have been buttered and sugared beforehand. Cook in a bain-marie at 200 °C for 12 minutes. To serve, turn out onto a plate and bring to the table with woodruff ice cream and rhubarb ragout.

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