Cottage Cheese Soufflé with Carrots
Baking and Desserts • European
Description
Cottage Cheese Soufflé with Carrots
Ingredients
- Cottage cheese 5 oz
- Carrot 0 oz
- Vanilla salt 0 oz
- Brown Sugar 2 tablespoons
- Chocolate eggs 2 pieces
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 160–355°F (adjust according to your appliance; mine is quite gentle, so I set it to 200 at one point).
Step 2
Grate the carrot on a fine grater. I used slightly less than half of a medium carrot. Separate the egg whites from the yolks. I recommend using small chicken eggs; if you can't find them, you can substitute with six quail eggs or measure 'one and a half eggs'. Whip the egg whites, and in a separate bowl, mix the cottage cheese, carrot, yolks, flour, vanilla sugar, and brown sugar.
Step 3
Carefully (!!!) fold the whipped egg whites into the cottage cheese and egg mixture using a silicone spatula, ensuring the consistency is airy without any distinct 'chunks' of whipped egg whites.
Step 4
Grease the molds (I had one small mold, unfortunately not for soufflé, with a diameter of 21 cm) with butter, gently pour the resulting mixture into them, and place in the oven for about 20 minutes. Again, adjust according to your appliance. For me, a slightly browned crust indicated readiness.
Step 5
Serve with sour cream whipped with sugar or with whipped cream.
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