…For dessert, Müller serves a passion fruit souffle with marinated citrus fruits. Stir the curd, the egg yolks and the syrup well with the salt. Whip the egg whites with the sugar until very stiff and fold into the curd mixture. Butter the ramekins, toss in sugar and shake off repeatedly. Without sugar, the souffles would stick.
Fill the ramekins 3/4 full with a piping bag, place on a paper towel pad (to avoid direct underheating!) in a hot water bath. The ramekins should be only one third in the water. Cook in the oven at 200 degrees for about 20 minutes. During this time never open the oven door, otherwise they fall together! Turn them out onto plates and bring to the table on the spot. On the plates there are already the prepared citrus fruits: blanch the kumquats in boiling hot water for 3 min and quench when cooled. Bring grenadine and wine with 1 tbsp. sugar to a boil and gently roll the kumquats in it for 10 min. Cool. Cut in half and scrape out the seeds. Cut small, skinned wedges from the other fruit and marinate briefly with the orange marmalade and finely chopped tarragon.
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