Melon Soufflé

For the melon soufflé, peel the melon, remove the seeds and form half of it into balls with a small spoon or Parisienne cookie cutter. Crush the other half with a hand blender to a puree. Set aside 50 ml of this puree.

Blend egg yolks, eggs, yogurt, curd, sugar and melon puree in blender until smooth. Stir in melon pieces and raisins.

Butter 6 soufflé molds and pour the mixture into the mold. Cover with plastic wrap.

Steam in a water bath or steamer at 100° C for 100 minutes.

Pour the remaining melon puree over the melon soufflé and serve decorated with mint.

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