Boil 300 ml of almond milk with the cardamom pod and 2 tablespoons of sugar.
Pour in the polenta and stir well until the polenta porridge comes to a boil, then cover, turn off the heat and leave the pot on the residual heat.
After about 15 minutes, when the porridge has thickened, remove the cardamom pod.
Preheat the oven to 180 °C. Beat the egg whites with the pinch of salt until very firm. Mix the skimmed curd with orange zest, pistachios and the cooled polenta porridge well, then add the remaining almond milk.
Gently fold in the beaten egg whites.
Grease four oven-safe glasses with a little butter (e.g., jars with a capacity of about 350 ml). Divide the mixture evenly among four glasses, the glasses should not be more than 2/3 full.
Place the jars in the preheated oven and bake for about 40 minutes until light brown.
Serve the soufflés immediately hot.
Preparation Tip:
If you like it very sweet, add more sugar accordingly.
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