Cheese soufflé with orange compote

Ingredients:

For the soufflé:

• 5 large eggs at room temperature, separated into whites and yolks
• 170 g of cottage cheese at room temperature
• 170 g of goat cheese at room temperature
• Softened unsalted butter for greasing the pan
• 6 tbsp sugar + a little for sprinkling the pan
• 1/2 teaspoon finely grated orange zest
• 1/2 teaspoon finely grated lemon zest
• 1/2 tsp vanilla extract

For the compote:

• 1/3 cup freshly squeezed orange juice
• 1/3 cup honey
• Salt
• 1/2 orange, separated into segments and coarsely chopped

Preparation:

1. Prepare the soufflé: Preheat the oven to 205°C and generously grease an ovenproof soufflé dish. Line the outside of the dish with greased parchment paper, increasing the height, and tie with kitchen string. Sprinkle the inside with sugar.
2. In a large bowl, combine cream cheese, goat cheese, orange and lemon zest, vanilla extract.
   
   Beat the mixture with a mixer for about 2 minutes at medium speed until fluffy and smooth.
   
   Add the egg yolks one at a time. The mixture can be prepared in advance, covered with plastic wrap, and refrigerated for up to 6 hours, then removed from the refrigerator and brought to room temperature.
3. Place the egg whites in a large bowl and beat with a mixer on medium speed until foamy (make sure the bowl and beaters are clean and free of grease).
   
   Increase mixer speed to high, gradually add 6 tablespoons of sugar and continue beating the whites until stiff peaks form with a shiny, smooth surface.
4. Add one third of the egg whites to the cheese mixture, gently mixing from bottom to top.
   in one direction. Fold in the remaining egg whites in the same way.
   
   Pour the mixture into a baking dish and place in the oven. Bake the soufflé until risen and golden brown on top, about 35 minutes.
5. Prepare oranges in syrup: Combine freshly squeezed orange juice, honey and a pinch of salt in a small saucepan.
   
   Place on the stove over medium heat and simmer until the mixture thickens slightly, about 4 minutes. Let the mixture cool slightly, then stir in the sliced ​​orange.
6. Remove the soufflé from the oven and remove the parchment paper. Serve the soufflé immediately with the orange compote in syrup—the soufflé will begin to fall in a couple of minutes.