For the soufflé, wash the millet hot and bring to the boil in the salted water and swell for about 25 minutes. Cool down.
Separate the egg. Stir the egg yolk, honey and almond slivers into the millet mixture. Beat the egg whites until stiff and fold in. Pour the mixture into a buttered pan, add butter flakes and bake in a heated oven at 175 degrees for 35 minutes.
For the curd sauce, whisk whipped cream, vanilla, curd and maple syrup until smooth.
Rinse the fruit, clean, chop and turn the fruit pieces in the maple syrup to the other side.
Bring the hot soufflé to the table with the curd sauce and the fruit pieces.
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