COTTAGE CHEESE SOUFFLÉ

COTTAGE CHEESE SOUFFLÉ

COTTAGE CHEESE SOUFFLÉ

COTTAGE CHEESE SOUFFLÉ

COTTAGE CHEESE SOUFFLÉ

Course SOUFFLE
Servings 8 moulds

Equipment

  • oven
  • Beater

Ingredients
  

  • 150 g dry cottage cheese
  • 1 grated rind of lemon
  • 4 egg yolks
  • 80 g icing sugar
  • 3 egg whites
  • 1 packet vanilla sugar
  • 1 pinch salt
  • butter for greasing
  • sugar for sprinkling

Instructions
 

  • Beat the egg yolks with the icing sugar in the mixing bowl (beater) until pale and creamy. Tip into a large bowl.
  • Grease and sugar the forms. Preheat the oven to 200°C and boil a little water in a flat pan as a bain-marie.
  • Beat the egg whites with the vanilla sugar and a pinch of salt until stiff.
  • Meanwhile mix the cottage cheese with the grated lemon rind and the egg yolks. Gently fold in the egg whites and fill the forms 2/3 full with this mass.
  • Place the moulds in the bain-marie and put in the oven for 5 min. at 200°C. Then bake for a further 15 – 20 min. at 160°C.

Notes

Tip:
Serve immediately after baking as this light dessert collapses easily.
Keyword BOSCH, COTTAGE CHEESE SOUFFLÉ, Recipes
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