Curd Cheese Soufflé with Fruits

Drain the curd. Allow fat to melt. Remove peel from pineapple, cut in half, remove stem. Cut the flesh into pieces. Remove peel from mango, remove stone from flesh, then cut into pieces. Separate the eggs. Beat the egg whites with the whisk of a hand mixer until stiff. Let the sugar trickle in. Mix semolina, curd, egg yolk, corn starch, flour and melted fat. Season curd mixture with vanilla pulp, juice and zest of lemon and orange.

Gently fold in the snow at the beginning, then the fruit. Pour into a greased ovenproof dish sprinkled with sugar and smooth out. Bake the casserole in a heated oven (electric stove: 175 °C /gas stove: level 2) for about 20 minutes. Sprinkle with ground pistachios and browned coconut while still hot. Garnish with mint leaves.

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