Strawberry Soufflé with Blue Cheese and Strawberry Pepper Sauce

For the strawberry soufflé, remove the mold cheese from the refrigerator early so that it is nice and warm and pliable. Wash the strawberries, pat dry.

Cut half of the strawberries in half, cut the other half into small cubes, place these in a small saucepan. Bring to a boil with the lemon juice and vanilla sugar and season heavily with freshly ground red pepper.

Let the mixture boil down well so that it has a consistency of a thickened sauce. Remove from the heat and add the pink peppercorns to the hot mixture and allow to steep, covered. Allow to cool to room temperature.

For the strawberry soufflé, separate the eggs neatly. Mix the egg yolks vigorously with the sour cream, curd cheese, crumbled blue cheese, and lemon zest. It should be a homogeneous mass, then all the ingredients are well mixed together.

Preheat the oven to 220 degrees on top/bottom heat, put the wire rack on the lowest shelf. Butter two souffle molds or stainless steel serving rings. Place the strawberries cut in halves with the cut side on the bottom, put the molds in the refrigerator.

Beat the egg whites in a stainless steel bowl, gradually adding the sifted confectioners’ sugar. Beat until the egg whites are nice and firm, the mixture should hold in it with the bowl tilted upside down.

Divide the beaten egg whites into 3 portions, gently fold into the curd mixture and divide among the souffle molds. Immediately place in the o

Preparation Tip:

If you can't imagine this combination of strawberries and blue cheese, maybe take a mild blue cheese for the first time, but it should have a very smooth consistency so that it can blend well with the ingredients.

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