Bring sugar, vanilla pod, butter, milk and cream to a boil in a frying pan. Add the diced Weggli and cook gently for two minutes, stirring. Cool and remove the vanilla pod. Mix egg yolks and lemon zest into the gingerbread mixture.
Whip egg whites with salt until stiff, add sugar. Mix the currants with mint into the mixture and finally fold in the beaten egg whites.
Butter the souffle dish of about 2 dl and sprinkle with sugar. Pour in the mixture, place on a baking tray and fill to a height of 1 cm with boiling water. Bake in the lower half of the oven heated to 180 degrees for about 35 minutes.
Turn out the currant tartlets onto the plate. Drizzle with sour cream mixed with sugar and garnish with redcurrant raspberries and mint leaves.
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