Delicious delicate cottage cheese souffle with pleasant strawberry sourness
for soufflé:
2 eggs (divided into white and yolk) + 1 protein
1 jar smooth cottage cheese 5-9% (250 ml)
1/2 jar of yogurt or sour cream (100 ml)
1 1/4 cup sugar (250 g)
1 tbsp honey
3 1/2 tbsp (35 g) corn starch
2 tbsp flour
250 g strawberries (cut into small cubes
1 tbsp sugar
1/2 tsp vanilla extract
for lubrication of molds:
50 g butter
1/4 cup sugar (50 g)
for decoration:
mint, rosemary or cumin leaves
powdered sugar
small refractory molds
Cooking:
Heat the oven to 160 degrees.
Lubricate the molds and sprinkle with sugar.
Cut the strawberries into a bowl, add sugar and vanilla, stir gently.
In each form, put a spoonful of strawberries, put the rest in the fridge.
Put 2 yolks, cottage cheese, yogurt and half of the norm of sugar in the bowl, honey and mix until smooth
cream mass.
Sift the flour and starch and add to the mass, combine together.
Put 3 squirrels in a mixer cup and start to beat, gradually add the remaining half of sugar
and continue to beat until a shiny, smooth mass.
Add to the curd mass and gently combine together.
We spread the mass in molds on strawberries on 3/4.
We put the molds in a baking tray with high sides and pour water so that it reaches half of the molds.
We bake 10 minutes, then reduce the temperature to 150 and bake another 15 minutes so that the top of the souffle becomes golden.
We take out the remaining strawberries from the oven on the top of the souffle and decorate with strawberry, cumin or rosemary.
Sprinkle with powdered sugar if desired.
have a good and relaxing weekend
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