Curd soufflé
Cooking time:
1 hour 30 minutes
Active time:
1 hour 30 minutes
Complexity:
Pro
Need to cool 3-4 hours
Let it brew
Tenderness, lightness and a lot of protein - in one dessert! Brand chef Vladimir Medvedev reveals the secret of the perfect cottage cheese soufflé .
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Recipe "Cottage cheese souffle "
Ingredients for 6 servings
For the soufflé:
curd of formation
150 g
soft high-protein cottage cheese
50 g
icing sugar
20 g
vanilla sugar
5 g
protein
30 g
sugar
60 g
water
50 g
lemon juice
5 g
gelatin
5 g
cream 38%
120 g
milk
30 g
For the cherry confit:
cherry
250 g
sugar
60 g
pectin
2 g
water
70 g
starch
80 g
lemon juice
5 ml
For maple biscuit:
egg
100 g
sugar
45 g
salt
pinch
flour
45 g
starch
10 g
soda
pinch
milk
20 g
vegetable oil
10 ml
maple syrup
20 ml
Step 1/10
For the biscuit, beat the eggs with the sugar and salt for about 10 minutes. Heat the milk to 50 ° C, add butter and maple syrup. Divide the beaten egg mass in two. Stir the warm milk mixture into one, then return the second part. Sift flour, starch and soda - add to the mass, mix until smooth.
Step 2/10
Distribute the dough on a baking sheet with parchment, bake at 180 ° C for 12 minutes.
Step 3/10
For the soufflé, combine two types of cottage cheese with powdered sugar and vanilla sugar, punch with a blender and wipe through a sieve.
Step 4/10
Soak the gelatin.
Step 5/10
Start whipping proteins, cook syrup from sugar and water in parallel. Pour the hot syrup into the whites in a thin stream and continue whisking for 4-5 minutes.
Step 6/10
Gradually combine the protein and curd masses. Add the melted gelatin, lemon juice and whipped cream.
Step 7/10
Transfer the mass to the moulds using a piping bag. Top with a die-cut sponge cake. Refrigerate for 3-4 hours.
Step 8/10
For the confit, mix the pectin with the sugar and the starch with the water.
Step 9/10
Place the cherries in a saucepan, add starch water, heat. Add the pectin with the sugar, bring to the boil and cook for 2-3 minutes. Cool and refrigerate.
Step 10/10
Remove the soufflé from the tin and let stand at room temperature for 1 hour. Garnish with chaotic cherry confit, mint and pecan - it will turn out no worse than in a candy store!
Ingredients for 6 servings
For the soufflé:
curd of formation
150 g
soft high-protein cottage cheese
50 g
icing sugar
20 g
vanilla sugar
5 g
protein
30 g
sugar
60 g
water
50 g
lemon juice
5 g
gelatin
5 g
cream 38%
120 g
milk
30 g
For the cherry confit:
cherry
250 g
sugar
60 g
pectin
2 g
water
70 g
starch
80 g
lemon juice
5 ml
For maple biscuit:
egg
100 g
sugar
45 g
salt
pinch
flour
45 g
starch
10 g
soda
pinch
milk
20 g
vegetable oil
10 ml
maple syrup
20 ml
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