Cottage cheese soufflé with raspberry sauce
8 servings
40 minutes
Cottage cheese soufflé with raspberry sauce is a delicate and airy dessert that captivates with its subtle balance of sweetness and freshness. This recipe comes from European cuisine, where refined, light treats are cherished. The velvety texture of the soufflé is achieved through soft cottage cheese and whipped egg whites that give the dessert its lightness. The raspberry sauce adds a pleasant tartness that highlights the tenderness of the main mixture. This dessert is perfect for a romantic dinner or festive gathering; it not only pleases the eye but also surprises with its harmony of flavors. It should be served chilled to maintain its delicate texture and keep the berries fresh. Exquisite and refined, it will become a favorite treat for all who appreciate desserts with sophisticated flavors.
1
Soak the gelatin in half a glass of milk and leave it for half an hour.
- Gelatin: 30 g
- Milk: 0.5 glass
2
Whip the egg whites and put them in the fridge.
- Chicken egg: 6 pieces
3
Cool the cottage cheese.
- Soft fat-free curd cheese: 700 g
4
Whip the cream with half a cup of sugar and chill.
- Sugar: 1 glass
- Heavy cream 35% fat: 200 ml
5
Heat the milk to dissolve the gelatin.
- Milk: 0.5 glass
6
Mix milk with egg yolks, vanilla sugar, and half a cup of sugar. Place in a water bath and whisk with a mixer until an airy cream forms. Cool to room temperature.
- Milk: 0.5 glass
- Chicken egg: 6 pieces
- Vanilla sugar: 2 tablespoons
- Sugar: 1 glass
7
Mix the yolk cream, cottage cheese, whipped cream, and whipped egg whites. Refrigerate overnight.
- Soft fat-free curd cheese: 700 g
- Heavy cream 35% fat: 200 ml
- Chicken egg: 6 pieces
8
Pass the raspberries through a sieve. Mix with powdered sugar.
- Raspberry: 180 g
- Icing sugar: 2 tablespoons
9
Take the dessert out of the fridge, scoop it onto a plate with a spoon, and drizzle with raspberry sauce.
