Having tasted this airy, delicate dessert, you will certainly fall in love with it. The undoubted advantage of curd soufflé is the simplicity of its preparation. If you take cottage cheese and sour cream with a low fat content and reduce the amount of sugar, then it can be attributed to dietary.
To make the curd base more tender, you can use pasty curd. If you have one - grainy, I recommend that you first wipe it through a sieve or beat with a hand blender. In its structure and taste, the finished casserole will be similar to ice cream.
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Ingredients:
For the curd base:
Curd 9% - 550 grams
Sugar - 70 grams
Eggs - 2 pcs.
Semolina - 2 tablespoons
Vanillin - to taste
For sour cream filling:
Sour cream 15% - 400 grams
Sugar - 50 grams
Egg - 1 pc.
Vanillin - to taste
Oil for lubricating the mold - 1 tsp.
How to cook:
Prepare a set of products. I took cottage cheese and sour cream of medium fat content. Adjust the amount of sugar to your liking.
I will use a food processor to mix the ingredients. Since the cottage cheese has a grainy structure, it is advisable to beat it a little. I use the plastic knife attachment.
When the curd mass has a smoother and more uniform consistency, I add eggs, semolina, sugar and vanillin.
Using the same plastic knife nozzle, I mix the components until smooth.
I grease the form with a small amount of odorless butter or vegetable oil.
I spread the curd mass into a ceramic mold. I lightly knock it on the countertop so that the base of the future soufflé is evenly distributed and there are no air voids in it.
I preheat the oven to 170 degrees and set the first layer of the casserole to bake for 30 minutes. It should not be kept for longer, it should not brown.
While the curd layer is being prepared, I will prepare the sour cream filling. To do this, I mix sour cream, vanillin, egg and sugar.
Beat the mixture until smooth. It turns out to be quite liquid, as it should be.
After 30 minutes, I take the mold out of the oven. The curd layer is ready.
Pour the prepared mixture of sour cream and eggs on top.
Put the dish in the oven again for 15 minutes.
When the fill grasps around the edges, and in the middle it is still watery and sways when moving, you can safely turn off the oven. The color of the soufflé should be similar to baked milk.
You can only cut the casserole when it has cooled completely. After cooling for an hour, I put it in the refrigerator for cooling. After a while, the baked curd soufflé is perfectly cut.
I highly recommend making this delicious and delicious dessert.
Bon Appetit!
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