Strawberry cheese soufflé dessert

Name: Strawberry cheese soufflé dessert
Ingredients: 500 g cottage cheese; 4 medium eggs; 125 g sugar; 3 packets vanilla sugar; 2 teaspoons vanilla extract; 2 tablespoons breadcrumbs; 1/8 teaspoon salt; 8 large strawberries; 20 g butter for greasing the tin; 1 tablespoon icing sugar for dusting; 250 g strawberries; 50 g sugar; 30 g dark chocolate (figurines); 20 g white chocolate (flakes)

Dessert - Strawberry cheese soufflé dessert by Mona I. - Recipia

Strawberry cheese soufflé dessert made with cottage cheese, egg yolks and beaten egg whites, baked at 180 degrees C. It comes out fluffy, you turn it onto a plate and serve it with strawberry jelly. I eat it best slightly warm, when the cheese is still soft. Preparation: 20 minutes. Cooking: 48 minutes. Resting: 5 minutes. Total time: 73 minutes. Servings: 8. About 270 kcal and 10 g protein per serving.

Ingredients

For the batter

500 g cottage cheese
4 medium eggs
125 g sugar
3 packets vanilla sugar
2 teaspoons vanilla extract
2 tablespoons breadcrumbs
1/8 teaspoon salt
8 large strawberries
20 g butter for greasing the tin
1 tablespoon icing sugar for dusting

For decoration and jelly

250 g strawberries
50 g sugar
30 g dark chocolate (figurines)
20 g white chocolate (flakes)

Preparation

1. Put the cottage cheese in a bowl and mix it with the yolks from the 4 eggs, 3 packets of vanilla sugar and 2 teaspoons of vanilla extract. 2. Add the 2 tablespoons of breadcrumbs and mix well, because the cheese is moist. 3. Beat the egg whites with 1/8 teaspoon of salt until foamy, then gradually add the 125 g of sugar and beat until you get a firm meringue. 4. Add the meringue gradually to the cheese mixture and fold gently with a spatula until it becomes airy. 5. Grease the walls of a 23 cm baking tin with the 20 g of butter and dust all the walls with 1 tablespoon of icing sugar. 6. Spread the mixture in the tin, level it and push the 8 large strawberries in here and there. 7. Heat the oven to 180 degrees C and bake the soufflé for 35-40 minutes, until it browns on top and feels firm when touched. 8. Meanwhile, make the jelly: blend the 250 g of strawberries, mix them with 50 g of sugar and cook for 7-8 minutes, then pass them through a sieve for a finer paste. 9. Take the soufflé out of the oven and leave it in the tin for 5 minutes to cool a little. Then turn it onto a plate and decorate it with the jelly, strawberries, dark chocolate figurines and white chocolate flakes.

Notes

Breadcrumbs are not usually put in a soufflé, but with a moist cheese I added them so the soufflé does not sink after baking. If the cheese is wet, drain it in a sieve first. Add the egg whites with the sugar gradually, not all at once, this is the step most people rush. For a firmer, glossier jelly you can add 5 g of gelatine, no more. Serve the soufflé at room temperature with a cup of fruit tea on the side, and keep it covered in the fridge for up to 3 days. Contains eggs, dairy and gluten from the breadcrumbs.

Frequently asked questions

What can I use instead of cottage cheese?

Cottage ricotta works, 500 g, the same way, but the soufflé comes out softer and less fine.

Can I use frozen strawberries?

Yes, cook them straight from frozen, still 7-8 minutes, but the jelly comes out runnier.

What if the soufflé browns too much on top?

Cover the tin with a sheet of baking paper from the second half of the baking time and take it out when it feels firm to the touch, after 35-40 minutes.