Curd Cheese Soufflé with Plums | Fluffy from the Oven

Preheat the oven to 180 °C top/bottom heat. Grease a large baking dish or four ovenproof ramekins thoroughly with a little butter and dust lightly with granulated sugar.

For the stewed plums, wash the fresh plums, halve, pit, and cut into wedges. Gently simmer in a small saucepan with 20 g granulated sugar and 1 tsp ground cinnamon over medium heat for about 8–10 minutes until the plums are soft and their aromatic juice has thickened slightly. Set aside.

Separate the eggs. Beat the room-temperature butter with the remaining granulated sugar (40 g), the vanilla sugar, and the finely grated zest of the organic lemon until creamy. Stir in the egg yolks one by one. Then stir in the drained curd cheese and soft wheat semolina until a smooth mixture forms.