Blackberry and Curd Souffle in Filo Pastry with Orange and Blackberry Ragout

Blackberry and curd souffle: Place the sheets of filo pastry on top of each other, always generously spreading a little butter in between. Then cut 4 squares of about 15×15 cm. Make four wells in a muffin tray and spread the dough squares in each one.

Mix the yolks with 40 g sugar. Add the squeezed curd and cornstarch and mix everything together until smooth. Whip the egg whites with 30 g sugar until stiff and gently fold into the curd mixture together with the lime zest and 2/3 of the blackberries. Fill the soufflé mixture into the lined pastry cases, top with the remaining blackberries and bake in the heated oven at 190 °C bottom and top heat for approx. 20-25 minutes.

Orange-blackberry ragout: caramelize the sugar in a hot saucepan, extinguish with the white wine as well as the orange juice. Add star anise, cardamom, cloves, cinnamon stick, cut vanilla pod and orange and lemon peel to the stock form and cook everything together until syrupy. Afterwards, slightly thicken with a little bit of cornstarch mixed in cold water and let it cool down. In the meantime, remove the peel from the oranges and remove the fillets from between the orange skins. Season the syrup with grenadine and whiskey and pour the liquid through a sieve over the orange fillets. Add the blackberries and fold in.

Serve: Spoon the orange and blackberry ragout onto plates atr

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