Many cooks associate soufflés with French cuisine. The association is correct, because the dish has always been widespread in this country. For example, Louis XVI liked to have soufflé for breakfast.
The king’s meal consisted in the fact that the cook presented Béchamel sauce without any additives. The first soufflé was not sweet, for Béchamel is not considered a dessert. The king, based on his choice of breakfast dish, wanted something light and delicate, yet hearty.
Now the preparation of the soufflé has changed. The dish retained its airiness and lightness, but became sweet. Let’s tell you how to cook cottage cheese soufflé.
Ingredients for cottage cheese soufflé:
- cottage cheese – 500 g;
- potato starch – 2 tbsp;
- eggs – 3 pcs;
- sour cream – 3 tbsp;
- sugar – 3 tbsp;
- salt – a pinch;
- vanillin – a pinch.
Preparation of cottage cheese souffle:
In a saucepan mix cottage cheese with granulated sugar. Pour salt and vanillin into the mixture, add sour cream and starch.
Divide the eggs into yolks and whites, pour the yolks into the cottage cheese. Beat all the ingredients in a saucepan with an immersion blender.
Beat the whites with a mixer to a fluffy white mass. Add the proteins gently to the cottage
cheese mixture
, stir.
Grease a baking dish with butter, pour the cottage cheese mixture into it.
Spread the mixture evenly over the mold and bake at 180 degrees for 15-20 minutes.
The result is a fluffy and soft soufflé. If you like a sweeter soufflé, add more sugar to the curd.
