half an hour, simply Stir the food curd, which has been left out for one night and is well dried, with all the ingredients.
Beat the egg whites with the sugar to stiff peaks and fold into the stirred quantity just before preparing. Fill the quantity into buttered and sugared molds and press 5 strawberries per souffle into the filled quantity with a spoon. Poach in a water bath at 200 degrees bottom and top heat for about 20 minutes.
Bring to the table garnished with fresh berries and mint.
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