Cherry and Curd Casserole

For the cherry and curd casserole, preheat oven to 180 °C. Grease small ramekins with softened butter. Roll out puff pastry and cut out circles that are slightly larger than the ramekins and place in the ramekins.

Separate the eggs and beat the egg whites until creamy. Beat the egg yolks with the curd, powdered sugar, vanilla sugar, semolina, vanilla pudding powder, butter, sour cream, lemon zest and salt until well blended, then carefully fold in the beaten egg whites.

Divide this mixture among the ramekins, pressing 3 pitted cherries into each. Bake the ramekins for about 25 minutes in the preheated oven.

Allow the cherry and curd soufflé to cool slightly and turn out of the ramekins.

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