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Cottage cheese souffle with gelatin

Cottage Cheese Soufflé with Gelatin

These individual desserts can stand in for a cake at a party. The key is to blend the cottage cheese well — then the soufflé comes out airy, light, and lump-free.

Maria

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

400

Milk

100

Sugar

Gelatin

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 25 % 8 g

Carbohydrates 31 % 10 g

169 kcal

GI: 9 / 9 / 82

Cooking method

Step 1:

Measure out the ingredients.
Step 2:

Soak the gelatin in 40 ml of water.
Step 3:

Blend the cottage cheese well so there are no lumps.
Step 4:

Add the milk, sugar, and vanilla sugar to the cottage cheese. Blend well until smooth.
Step 5:

Warm the gelatin (in a double boiler or in a heavy-bottomed pot over very low heat) until it dissolves.
Step 6:

Beating constantly, pour the warm gelatin into the cottage cheese in a thin stream. Stir quickly so no lumps form.
Step 7:

Divide the cottage cheese mixture among molds and refrigerate for 2–3 hours.

I made 2 kinds of soufflé: plain and chocolate. To do this, I first added the gelatin and put half the mixture into a mold (200 g). Into the remaining cottage cheese I sifted 15 g of cocoa and stirred it in quickly, then put the chocolate mixture into a second mold. It was a spur-of-the-moment decision, so there was a real chance of lumps forming since the gelatin had already started to set — but it worked out fine!
In general, it's better not to deviate from the method: first add all the ingredients you want to the cottage cheese (nuts, fruit, or cocoa), and only then add the melted gelatin.
For 400 g of cottage cheese, use no more than 30 g of cocoa (25 is even better), or it'll taste bitter.