Pumpkin Seed Soufflé with Strawberry Ragout

4 small ovenproof molds. Preheat oven to 180°C. For the pumpkin seed soufflé: separate the egg yolks from the egg whites. Whip the egg whites with 50g powdered sugar until stiff. Cream butter, rum, the yolks and the remaining powdered sugar with the vanilla sugar. Melt the couverture (it must not be too warm), stir in and whip until a very fluffy mixture is formed. Mix the flour with the grated pumpkin seeds and add. Finally, fold in the stiff egg whites. Brush the molds with melted butter and fill the mixture to 1 cm below the rim. Place the molds in a larger mold with water and cook in the oven (about 35 minutes). For the strawberry ragout: cut the cleaned strawberries into pieces, add lemon juice and sugar. Puree one part and mix with the remaining strawberry pieces.

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