Butter 4 molds 3 inches (8 cm) in diameter, sprinkle with 1 tablespoon of sugar, place in a refrigerator.
Separate egg whites from yolks, mix yolks with cottage cheese, vanilla sugar, liqueur and zest.
Beat up the egg whites, adding salt and the remaining sugar. Add the whites to the cottage cheese mixture.
Rinse currants and dry. Put the cottage cheese mixture in the molds, top with the currants, place the molds in a large baking pan, pour boiling water in 1 inch ( 2 cm) layer. Bake the soufflé for 25 minutes at 430oF (225 °С) in the center section of an oven, do not open the oven door. Place the molds with ready soufflé on dessert plates. Serve immediately.
