Cottage cheese souffle

The souffle was presented to us by exquisite French cuisine. Most often, souffle is associated with dessert, but it may not be sweet at all, for example, meat, vegetable or cheese souffle.

The basis of any souffle is products mixed with egg yolks and having a slightly thicker consistency than pancakes, and carefully mixed well–beaten whites. The first component gives the dish a taste, the second one adds airiness. Another feature of this souffle is that it necessarily falls off when it is pulled out of the oven, where air bubbles raise it very much. Therefore, the souffle is usually served almost immediately, while it is hot and has not had time to settle much. Although fallen, it is still very tasty, it just looks less impressive. We offer to cook a sweet curd souffle – for the joy of kids and adults with a sweet tooth.

Ingredients for sweet cottage cheese souffle:

- cottage cheese (can be both fat and fat–free, preferably pasty) - 200 grams;

- powdered sugar – 60 grams (with this amount of powder, the curd souffle will turn out moderately sweet);

- natural vanilla with sugar – 2 tablespoons;

- eggs – 3 large or 4 small;

- lemon – 1 for zest;

- salt – a small pinch;

- butter to lubricate the molds.

Cottage cheese gives the souffle texture, and lemon zest and vanilla sugar – flavor accent.

How to cook a cottage cheese souffle

Grease the molds with butter and sprinkle with vanilla sugar (1 tablespoon). Put them in the refrigerator.

Put the cottage cheese in a bowl. Divide the eggs into yolks and whites. Immediately mix the yolks into the cottage cheese. Proteins – in a clean, dry bowl.

Add 1 tablespoon of vanilla sugar to the cottage cheese.

And grated lemon zest.

Mix very thoroughly, you can use a mixer or blender.

Whisk the egg whites into a strong foam. At the very beginning, add a pinch of salt, and when they begin to turn white and foam well, add powdered sugar in small portions, continuing to beat.

Whipped whites keep well in the dishes when turning the latter over.

Gradually add the proteins to the curd mass and mix with a silicone spatula or wooden spoon. Try to mix well, but at the same time the lightness of the protein mass should not be lost.

Transfer the resulting curd souffle into molds. Fill in 2 3 volumes, remembering that during baking the mass will rise very much.

Preheat the oven to t 180°C. Place foil or parchment in a baking tray with sides. Pour boiling water, the level is 2 3 heights of the molds.

Put the baking sheet in the oven so that the water boils. Then put the forms. Bake for 20-30 minutes, checking the readiness with a wooden stick. If the souffle is not ready, and the top is already baked, cover it with baking paper.

Carefully remove the finished curd souffle from the oven and serve immediately. You can sprinkle with powdered sugar (for decoration and additional sweetness) or pour fruit syrup.

Tip: you can diversify the curd souffle by putting pieces of fresh or canned fruit on the bottom of the mold.

You can bake a cottage cheese souffle both in one large form and in small portions. Due to the fact that the mold will be oiled, the souffle will be removed without any problems – literally "jumping out" of the mold onto the plate.

If you like cottage cheese pastries, then it's worth trying to cook cottage cheese cheesecake as well.

Enjoy your meal! favorite-escorts.de

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