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Steamed souffle with cottage cheese

Steamed Carrot and Cottage Cheese Soufflé

An amazingly tasty carrot-and-cottage-cheese soufflé — finger-licking good! Coming home from a walk, my son flatly demands "pie." Not apple, not jam — only the kind "Mishka's mom makes." Mishka's mom is crafty and a wizard in the kitchen, so it's bound to be something special. Off I trudge to the next stairwell to learn the secret. On the way out flies five-year-old Mishka, another piece in hand, headed outside to show it off. I ring the bell, and ten minutes later I'm leaving with the coveted recipe in hand. Turns out it's not a pie at all — just a steamed soufflé. Mishka has trouble with his teeth and isn't a fan of cottage cheese, so his mom makes this steamed soufflé, where the cottage cheese hardly comes through. If you've got a similar situation at home, give it a go.

artemia

Recipe author

Composition / ingredients

Servings:

Cottage cheese (low-fat)

500

Carrots

Butter

Eggs

Semolina

0.6

Powdered sugar

Sour cream

1.3

Jam (for garnish)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 26 % 9 g

Carbohydrates 50 % 17 g

182 kcal

GI: 12 / 18 / 71

Cooking method

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Rinse and peel the carrots. Steam them until tender and let cool. Press the carrots and cottage cheese through a sieve. Stir the egg yolks into the mashed carrot-cheese mixture (separate the yolks from the whites first). Add the powdered sugar and semolina and mix well. The backbone of any soufflé is whipped egg whites — they'll beat into a thick, stable foam much more easily if you chill them well first. Grease your baking dish with a little butter and spoon in the mixture. Cover the dish with a lid and cook it in a water bath. Let the finished soufflé cool slightly, then divide it into portions. Spoon over a sweet sauce or a fruit sauce to serve.