Many dishes that take up little time and are tasty at the same time, we undeservedly lose sight of. Curd souffle also belongs to one of these. It is perfect for young children from year to year and for people with impaired digestion. But contraindications, nevertheless, are. People with diabetes should be wary of this dish, as it necessarily includes sugar.
There are several secrets that will help you cook souffle curd successfully the first time.
- It is better to wipe the cottage cheese through a sieve, but sometimes it is passed through an ordinary meat grinder. The smaller the grains you get, the more tender the souffle will come out.
- Before whipping the egg white, it must be cooled. So the foam you get more dense and lush.
- Forms for baking or steaming must be lubricated with butter. Vegetable for these purposes is not the best option, but if there is no alternative, refined, odorless is more suitable.
- Curd soufflé can be cooked both in a steam bath and baked in the oven. If you have a double boiler, then it can also help you with this.
Souffle curd steam
Grind 50 g of cottage cheese and combine with 10 g of granulated sugar, semolina (5 g), a small amount of vanillin, a quarter cup of milk (preferably boiled) and a quarter of egg yolk. All this is thoroughly mixed and add the whipped protein in the foam (a quarter of 1 pc.). The mold is greased and steamed. Very well curd souffle, the recipe of which is described above, is combined with sour cream.
Curd souffle with cookies
Grind 20 g of cookies (you can crush) and mix with sugar (a tablespoon with a hill). Then all this is poured with milk (20 ml) and left for some time (about 20 minutes). Then add 120 g of mashed cottage cheese, butter (5 ml) and half the yolk. Half the protein is whipped into a steep foam and added to the mixed bulk. Souffle is laid out in a form and baked in the oven or steamed. If the mass is unevenly located in the form, then it must be carefully leveled before cooking. Curd souffle, the recipe of which you read, is designed for 1 portion for an adult.
Souffle curd in the oven
2 tbsp semolina is boiled in 60 ml of water. In this case, the porridge must be constantly stirred, and the cereal is poured into boiling water slowly so that lumps do not form. 240 g of prepared cottage cheese is combined with chilled semolina, add 30 g of sugar, 2 egg yolks, butter (it is better to melt it initially, you need 20 g) and raisins (to taste). The whites of 2 eggs are whipped into the foam with a whisk or using a mixer, poured into the main mass with a thin stream and baked in the oven. The dish is ready when a golden crust appears.
Souffle cottage cheese steam (children's)
Washed and peeled carrots are rubbed on the smallest grater. 10 pieces of dried apricots chopped with a knife. 500 g of cottage cheese are wiped and add dried apricots and carrots, 10 g of sugar, semolina (20 ml), 10 ml of butter (pre-melt), 3 egg yolks. All this is thoroughly mixed until a homogeneous mass is added and 3 proteins whipped into the foam are added. You can cook as you like best, but it is better for a couple.
This curd souffle is not only tasty, but also very useful. Carrots and dried apricots can be replaced with any other fresh fruits or dried fruits. If you cook for young children, it is better to grind the cottage cheese through a sieve, and not grind it through a meat grinder. If you cook the cottage cheese yourself, it will turn out to be much tastier and healthier, yes, and it’s easier to work with it. Especially if he is young (much more tender than usual).
Sauce for cottage cheese soufflé can be any jam or jam, sour cream or condensed milk. You can decorate the souffle as you like, but this is done after it is cooked.
We wish you and your loved ones a pleasant appetite!