Curd soufflé with blueberries

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Rub the cottage cheese through a sieve, add sugar, vanilla sugar, a pinch of salt, yolks (whites will be needed a little later), mix everything thoroughly until smooth.

3. STEP 3

   

   Add semolina and starch. Add the amount of semolina depending on the moisture content of the cottage cheese; you may need a little less or more. The consistency of the curd mass should resemble thick sour cream.

4. STEP 4

   

   Mix thoroughly and leave for 25-30 minutes, the semolina should swell; if you start baking the mixture immediately, then when finished it may crunch on your teeth.

5. STEP 5

   

   After 30 minutes, add melted butter.

6. STEP 6

   

   and blueberries. Mix.

7. STEP 7

   

   Beat 2 egg whites until stiff and add them into the curd mixture in several additions, stirring gently.

8. STEP 8

   

   Place the curd mass into molds (pre-grease the molds with butter and sprinkle with flour).

9. STEP 9

   

   And bake at 180-190 C for about 20-25 minutes, depending on the size of the molds. Serve immediately from the oven; as the soufflé cools, it begins to fall off a little, this is normal!

10. STEP 10

    

    It’s better to serve directly in the molds, otherwise it’s quite difficult to get them out without damage. Bon appetit!

Comments on the recipe

Anna

27.11.2023

5

Irisha, your soufflés turned out very tasty, I’ll definitely make them!!! Thank you!!!