Soufflé is considered a native French dish, as it was invented in that country. The French word soufflé means breath.
Louis XVI preferred to start his day with a souffle
.
Thanks to this personality, this recipe was born. The
king always had a breakfast of vegetable mashed potatoes with béchamel sauce. However, one day he got bored with the same meal all the time. Therefore, Louis ordered the cook to create a softer and more airy dish.
Initially, the soufflé was not sweet. Later this product acquired the status of a dessert. Let’s tell you how to cook cottage cheese soufflé.
Ingredients for cottage cheese soufflé:
- Curd – 500 g;
- Egg – 3 pcs;
- Sugar – 3 tbsp;
- Salt – 13 tsp;
- Vanillin – a pinch;
- Cornstarch – 2 tbsp;
- Sour cream – 3 tbsp.
Preparation of cottage cheese souffle:
Divide eggs into yolks and whites. Put the yolks to the cottage cheese, pour salt and sugar, vanillin and starch. Add sour cream to the cottage cheese and whip with an immersion blender until creamy.
Separately with a mixer, whip the whites to stiff peaks
.
Introduce the whites into the curd cream with a spatula, mixing gently from bottom to top.
Grease a baking dish with butter and sprinkle with semolina
.
Put the curd cream in the mold, knock the bottom of the mold on the table to remove bubbles.
Bake the soufflé in the oven at 180 degrees for 30-35 minutes.
After cooking the soufflé can be sprinkled with powdered sugar.
Serve the souffle with condensed milk.
