Mix yolks with strained curd cheese, starch flour, orange zest and ginger. Beat egg whites with sugar and vanilla sugar until stiff and mix one third of it into the curd mixture. Carefully fold in the remaining snow. Fill the buttered, sugared ramekins 2 thirds full and place in a 2 cm high hot water bath. Bake for approx. 20 minutes in a 220 °C oven (not convection oven!). Cut peeled kiwis and Kiwis Gold into small pieces. Reduce orange juice with sugar to syrupy consistency, add Cointreau and the fruit, allow to cool. Serve the soufflé with the compote and a scoop of ice cream, garnish with lemon balm.
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