Cottage cheese soufflé with carrots

4 servings

40 minutes

Carrot cottage cheese soufflé is a delicate and airy dessert that delights with its lightness and pleasant sweetness. This recipe combines soft cottage cheese, sweet carrot, and light hints of vanilla aroma, creating a harmonious blend of flavors. The carrot not only gives the dish a beautiful golden hue but also adds a pleasant natural sweetness, while whipped egg whites make the texture weightless and fluffy. In Europe, similar soufflés were made in ancient times using fresh farm products. Carrot cottage cheese soufflé is perfect for breakfast or a light dessert; it can be served with sour cream or whipped cream to emphasize its softness and tenderness. It is ideal for a cozy family tea time or as an exquisite addition to the festive table.

Energy value per serving

• Calories: 166.1
• Proteins: 12.1g
• Fats: 5.6g
• Carbohydrates: 16.6g

Ingredients

• Cottage cheese: 180 g
• Carrot: 40 g
• Vanilla sugar Dr.Oetker: 8 g
• Brown sugar: 2 tbsp
• Chicken egg: 2 pc
• Wheat flour: 1 tbsp

Cooking steps

1. Preheat the oven to 160–180 degrees (adjust based on your appliance, mine is very gentle, so at one point I set it to 200).

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, and brown sugar.

   Required ingredients:

   • Carrot: 40 g
   • Chicken egg: 2 pieces
   • Cottage cheese: 180 g
   • Wheat flour: 1 tablespoon
   • Vanilla sugar Dr.Oetker: 8 g
   • Brown sugar: 2 tablespoons

3. Carefully, with a silicone spatula, fold the whipped egg whites into the cheese-egg mixture so that the consistency is airy, but there are no separate 'chunks' of whipped egg whites in the mixture.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Grease the molds (I had a small one, unfortunately not for soufflé, with a diameter of 21 cm) with butter, carefully pour in the prepared mixture and place in the oven for about 20 minutes. Again, rely on your equipment. For me, a sign of readiness was a slightly browned crust.

   Required ingredients:

   • Cottage cheese: 180 g
   • Chicken egg: 2 pieces
   • Wheat flour: 1 tablespoon
   • Carrot: 40 g
   • Vanilla sugar Dr.Oetker: 8 g
   • Brown sugar: 2 tablespoons
   • Cottage cheese: 180 g

5. Serve with sour cream whipped with sugar or with whipped cream.