Old-fashioned curd cheese soufflé with vanilla sour cream | Light-as-air autumn brunch

Preheat the oven to 170 °C (conventional top and bottom heat). Lightly grease a medium-sized ceramic or Pyrex baking dish with a little softened butter, then coat it evenly with breadcrumbs so that the soufflé does not stick and gets a nice golden-brown crust.

Separate the eggs into yolks and whites. In a spacious bowl, mash the curd cheese with a fork or potato masher until it is pleasantly creamy yet still rustic and textured. Rinse the raisins in lukewarm water, then drain thoroughly.

Beat the egg yolks with the softened butter and half of the granulated sugar (approx. 40 g) until frothy. Add the grated organic lemon zest, semolina, raisins, and curd cheese. Mix thoroughly, then let it rest for 10 minutes so the semolina can absorb moisture.